Gingersnap Pavlova with Cranberries

It’s hard to improve upon traditional pavlova, a dessert that’s popular in Australia and New Zealand. With its craggy base of sweet meringue, billowy whipped cream, and fresh berries, it’s pure perfection. But how about a twist on perfection? That’s exactly what this gingersnap pavlova is all about. It’s a festive variation on a classic dessert that will wow your crowd every time.

This is a terrific dessert for wintry get-togethers, when cranberries are in season. The recipe serves eight, which makes it ideal for holidays and dinner parties. You can also do mini, single-serve pavlovas, which is a fun option for a buffet (see instructions below).

How to Make Pavlova

This seasonal spin on pavlova isn’t a big departure from the original, a dessert inspired by the diaphanous costumes of world-class ballerina Anna Pavlova. You begin by folding crushed gingersnap cookies into sweet meringue, which is simply whipped egg whites and sugar. While the meringue bakes, cook down cranberries with orange zest and just enough sugar to take it from bitter to appealingly tangy. Then, layer the dessert like a typical pavlova: meringue, whipped cream, and fruit. It’s a masterpiece of texture and quite pretty to look at, too. 

A Few Tips for Mastering the Homemade Pavlova

Pavlova isn’t particularly complicated to make, but it’s worth knowing a thing or two before you begin. 

1. The presence of any fat or grease is the enemy of meringue, so start with a very clean bowl and beaters. Also, when it comes time to separate the eggs, don’t let any of the yolks drift into the whites.
2. Leave the meringue in the oven to cool after it’s done to prevent it from cracking. 
3. You can make the meringue and the cranberries a day ahead of time. Wait until the meringue is completely cool and store it in an air-tight container at room temperature. Cover and store the cranberries in the fridge—you may need to add a bit more water the next day.
4. Whip the cream and assemble the dessert just before serving. Don’t top the merigue with the whipped cream ahead of time.

Make It Your Way

Like any pavlova, you can tinker with the basic recipe to suit your mood. Here are a few suggestions:

• Make a gluten-free version of the recipe by leaving the gingersnaps out or swapping in gluten-free cookies. Alternatively, add a few tablespoons of finely chopped crystallized ginger to the meringue base.
• Use frozen raspberries in place of the cranberries and scale the sugar down to three tablespoons. 
• Make eight mini pavlovas instead of a single big one. To do so, spoon eight mounds of meringue onto the baking sheet and spread them to about three inches in diameter. Adjust the cooking time to about 35 to 40 minutes
• Chop up a few additional gingersnaps to crumble over the top of the finished pavlova.