This Pavlova has individual baked meringue shells served with cranberry curd flavored with rosemary, topped with whipped cream and sugared berries
Pavlova is a light, elegant dessert made from baked meringue, fresh fruit and whipped cream, named for the Russian ballerina Anna Pavlova. These individual mini pavlovas are filled with a rosemary-scented cranberry curd, finished with whipped cream and sugared cranberries — a perfect holiday dessert with stunning presentation.
Though they look refined, pavlovas are surprisingly easy to make. The meringue is similar to pie meringue but baked at a lower temperature for longer, creating a crisp exterior and a soft, marshmallow-like interior.
The cranberry curd is similar to lemon curd in texture and technique: softened fruit is blended and cooked with egg yolks, sugar and butter until thickened. The tartness of cranberries balances beautifully with sweet whipped cream, and a hint of rosemary adds a festive, aromatic note. If you prefer, substitute finely grated orange zest for rosemary — cranberry and orange are wonderfully complementary.
These mini pavlovas use basic pantry ingredients and simple techniques. The most important step is whipping the egg whites until they form firm, glossy peaks so the meringue will hold its shape while baking. You can spoon the meringue onto parchment paper and make an indentation with a spoon, or pipe the mounds using a large star tip or even a Ziploc bag with the corner snipped.
Once baked at a low temperature for an hour, allow the meringues to cool in the switched-off oven with the door closed — this prevents cracking and ensures a tender interior. Assemble shortly before serving: fill each shell with a generous scoop of cranberry curd, top with whipped cream, and garnish with sugared cranberries and a small sprig of rosemary.
The cranberry-rosemary curd is made by simmering cranberries with a little water and a rosemary sprig until softened, discarding the rosemary, then blending the fruit smooth. Return the purée to the pan and whisk in the reserved egg yolks and sugar over low heat until the mixture thickens. Finish with butter, cool to room temperature, then refrigerate until set.
You’ll use the egg yolks saved from the pavlova whites, so nothing goes to waste. The resulting curd is lush, slightly tart, and ideal paired with the sweet, airy meringues.
Mini pavlovas are versatile and can be adapted for any season: strawberries and blueberries in spring, raspberries and peaches or classic lemon curd in summer, cooked apples or pears in fall, and cranberries or pomegranate curd in winter. The baked meringue shells also work beautifully filled with chocolate pots de crème for a richer dessert.
These little pavlovas are addictive, so plan to make plenty — guests will be impressed by their appearance and flavor. They’re an excellent make-ahead option since the meringue shells and curd can be prepared in advance and assembled just before serving.
Below is a concise recipe box with ingredients, timing and clear instructions so you can recreate these at home.
Mini Pavlovas with Cranberry-Rosemary Curd
Creative Culinary
Ingredients
Pavlova Ingredients
- 6 egg whites, at room temperature
- 1 3/4 cups superfine granulated sugar (or pulse regular sugar in a food processor)
- 1 tbsp cream of tartar or 2 tsp cornstarch
- 1/2 tsp lemon juice
- 1 tsp vanilla extract
- Whipped cream, homemade or ready-made
For Garnish
- Regular or sugared cranberries and fresh rosemary
For the Cranberry-Rosemary Curd
- 1 cup frozen or fresh cranberries
- 1 cup sugar
- 1 sprig fresh rosemary
- 1/2 cup water
- 5 egg yolks, separated
- 4 tbsp butter
Instructions
To Make the Pavlovas
- Separate yolks from whites carefully. Let the whites sit at room temperature; reserve the yolks for the curd.
- Preheat oven to 200°F (95°C). Line two baking sheets with parchment.
- Whip egg whites on high for about 1 minute until soft peaks form. Gradually add superfine sugar while continuing to beat on high until glossy stiff peaks form (5–8 minutes).
- Gently fold in lemon juice, vanilla and cream of tartar (or cornstarch). Transfer meringue to a piping bag fitted with a large star tip, or use a spoon or a Ziploc bag with the corner cut off.
- Pipe or spoon 3-inch mounds onto parchment, making a shallow indentation in the center for the filling.
- Bake 1 hour. Turn the oven off and leave the door closed until the meringues are completely cool (about 1 hour).
- Assemble no more than 30 minutes before serving: fill each shell with cranberry curd, top with whipped cream and garnish with sugared cranberries and rosemary.
To Make the Cranberry-Rosemary Curd
- Combine cranberries, water and rosemary in a small saucepan. Simmer on low for about 5 minutes until softened. Drain and discard the rosemary.
- Blend the softened cranberries until smooth and return the purée to the pan. Over low heat, whisk in egg yolks one at a time and the sugar until dissolved.
- Add the butter and cook, stirring, until the curd thickens. Remove from heat, cool to room temperature, then refrigerate until set and thickened.
- Fill the cooled pavlova shells with curd, pipe whipped cream on top, and finish with sugared cranberries and a rosemary sprig.
Notes
- Ensure bowl and beaters are completely clean and dry before whipping whites. Separate each egg into a small bowl first to avoid yolk contamination; even a small drop of yolk can prevent whites from whipping properly.
Nutrition
More meringue favorites
- Raspberry Chocolate Pavlova
- Peach Melba Pavlova with Bourbon Caramel Sauce
- Christmas Tree Meringue Cookies
- Chocolate Meringue Cake with Frangelico
- Peppermint Meringue Cake with Chocolate Buttercream Frosting
