Sweets

Cranberry Pavlova with Craisins®

ingredients:

• 4 egg whites
• 250g castor sugar
• 1 tspn white wine vinegar
• 1 tspn vanilla extract
• 1 tbspn cornflour
• 100g Craisins® sweetened dried cranberries, finely chopped

Cranberry Coulis

• 500ml Ocean Spray® Cranberry Classic™ fruit drink
• 200g Craisins® sweetened dried cranberries
• 150g castor sugar

For serving:

• 300ml (whipping) cream
• 200g Craisins® sweetened dried cranberries
• Seasonal fresh fruit - strawberries, blueberries, raspberries, passionfruit

Preheat oven to 180°C.

Beat egg whites and sugar in a large bowl with electric beaters until stiff peaks form. In a separate bowl, mix together vinegar, vanilla and cornflour until smooth. Pour cornflour mixture into egg white mixture and beat until thick and glossy, for approximately 4 minutes. Now fold through the chopped Craisins®.

Line a baking tray with baking paper. Spoon or pipe mixture in the shape of a circle, keeping the mix less than 2.5cm from the edge.

Place in preheated oven, reduce temperature to 110°C and bake for 1 hour. Turn oven off and leave pavlova to cool inside.

Meanwhile, to make the coulis, pour the Craisins® and Cranberry Classic™ fruit drink in a hot saucepan and reduce by half. Now add the sugar and continue to reduce until it becomes a syrupy consistency. Strain and cool.

To serve, decorate cooled pavlova with whipped cream, Craisins® and fresh fruit, drizzle the coulis over the top.

Source: Pete Evans