Gingersnap Pavlova with Cranberries

The merriest and most delicious dessert you can prepare throughout the Christmas season.

Ingredients :

For the meringue

• 13 gingersnaps from the supermarket, similar to Nabisco

• Five egg whites

• 1 teaspoon of white or white wine vinegar, distilled

• 1 cup (200g) sugar, 1 pinch of salt

For the garnishes

• 1 1/2 cups cranberries, either fresh or frozen (no need to defrost)

• Orange juice with zest

• 1 tablespoon of sugar and 2/3 cup of water added to 1/4 cup (50g)

• Heavy cream, 1 cup

• Salt, a pinch

STEPS :

     1. Turn the oven on to 275 degrees :

Using parchment paper, line a sizable baking sheet. Leave it alone.

     2. Slice the gingerbread :

On a cutting board, crush the gingersnaps into large crumbs the size of almonds with a chef's knife. Leave it alone.

     3. Creating the meringue :

Salt, vinegar, and egg whites should be combined in a sizable, spotless mixing dish. Beat them with an electric mixer at low speed for about two minutes, or until they start to froth up into a mass of tiny bubbles. One cup of sugar should be added gradually over the course of roughly 40 seconds with the mixer set to medium-high. For another 2 minutes or more, increase the mixer's speed to high and beat the egg whites until they are thick and glossy. When you invert the beater and the egg white stays in a stable peak, they are finished.

     4. Add the chopped gingersnaps by folding :

Gingersnaps should be carefully folded into the meringue with a rubber spatula until combined.

     5. Meringue scoop :

Meringue should be spooned onto the prepared baking sheet. The meringue should be gently swirled into a disk that is about 9 inches in diameter using a rubber spatula. Make a small depression in the middle that extends just one inch beyond the edges. Later, the whipped cream and cranberries will be added to this dip.

     6. Meringue baking :

For about an hour, bake the meringue until the outside is crisp and dry. The interior will be chewy and marshmallow-like. After one hour, turn off the oven and let the meringue cool inside.

     7. Cook the cranberries in the interim :

Orange juice, zest, and 1/4 cup sugar are combined with the cranberries in a small pot. For about 10 minutes or until the cranberries burst open and the liquid thickens, place it over medium-high heat and simmer, stirring often. It should have the consistency of chunky syrup, be simple to pour, but not runny. If extra water is required to get the desired consistency, do so. The cranberries can be served warm or at room temperature.

     8. Whip the cream just before serving :

The heavy cream, the remaining 1 tablespoon sugar, and a pinch of salt should be whipped into soft peaks in a large bowl using an electric mixer set to medium-low speed for about 2 minutes.

     9. Assemble the pavlova and serve it :

Placing the pavlova on a dish or serving plate. Pour the whipped cream into the meringue's shallow dimpling after it has cooled. Allow some of the cranberry juice to trickle over the meringue's edges as you spoon the cranberries over the whipped cream. Serve the pavlova right after after cutting it into ragged wedges. It needs to be consumed right away after you top it with whipped cream and cranberries.

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