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Pavlova Dessert with Cranberry Amaretto Sauce

Like a massive merengue cookie, crispy, light, airy, and puffy, but with a marshmallow-like center, this Pavlova dessert is topped with amaretto-spiked, sweetened cranberries and raspberries! If you've never tried pavlova, this Pavlova Dessert with Cranberry Amaretto Sauce is one to start with! They're fun to make, beautiful, unique, and delicious!
Course Dessert
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8
Author Sarah

Ingredients

For pavlova:

  • 5 large egg whites at room temperature, and not contaminated with ANY yolk
  • 1/2 tsp. cream of tartar
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract

For sauce:

  • 12 oz. fresh cranberries
  • 12 oz. fresh raspberries
  • 1/2 cup sugar
  • 1/2 cup amaretto liqueur
  • 1/2 tsp. almond extract
  • 1 tbsp. cornstarch
  • whipped topping for garnish

Instructions

For pavlova:

  • Preheat oven to 400 degrees.
  • Line a large baking sheet with parchment paper.
  • Trace a 9-inch circle on the parchment paper, using a plate as a guide. Flip the parchment paper over.
  • In a large mixing bowl fitted with a whisk attachment, beat the egg whites and cream of tartar on medium speed until the egg whites are foamy, about 2 minutes.
  • Gradually add the sugar, a few tablespoons at a time.
  • Beat on high until stiff peaks form, and the egg whites are glossy and white, about 5 minutes.
  • Beat in extracts.
  • Pile the meringue mixture onto the baking sheet in a round mound, using the traced circle as a guide.
  • Place in the oven and *immediately* turn the temperature down to 250 degrees.
  • Bake for 90 minutes, then turn off the oven, keeping the oven door closed. Do not open the oven door, or remove the pavlova. Allow it to cool in the oven for about 1 hour.
  • Remove pavlova from oven, cool completely on the pan.
  • Carefully shift the pavlova from the parchment paper to a cake plate or serving platter.

For sauce:

  • In a large saucepan over medium heat, combine berries, sugar, amaretto, and almond extract.
  • Whisk in cornstarch.
  • Bring to a simmer, cook for 3 minutes, or until slightly thickened, and remove from heat.
  • Pour the sauce into a heat-proof bowl to remove it from all heat. It will cool quicker. Cool completely, and chill.
  • Pipe or spoon a border of whipped topping around the edge of the pavlova, or pile it in the center. 
  • Spoon the sauce over top. Serve immediately!