This festive Pavlova recipe is an all-time favorite from Nora Eisermann & Laura Muthesius from the Our Food Stories blog. They have a huge passion for food traditions, good design and interiors and this, combined with exciting gluten-free and vegetarian recipes. We are happy to share this delicious recipe with you.
3 cold egg whites (size m/l)
1/2 vanilla bean
1/2 tsp ceylon cinnamon
1 dash of salt
200g heavy cream
1/2 tsp gingerbread seasoning (or another christmas spice)
50g ground almonds
cranberries covered in snow
1 pck fresh cranberries (125-200g)
1 cup sugar
1 cup wasser
about 100g extra-sugar for coating
candied orange and lemon slices
1-2 small organic oranges
1 organic lemon
2-3 anise stars
1 cup sugar (not necessary, if you use the remaining syrup from the sugared cranberries)
1 cup water (not necessary, if you use the remaining syrup from the sugared cranberries)
Boil water together with sugar until sugar is dissolved, then let cool for 10min until you pour into a jar or similar. Wash cranberries and pat with kitchen paper. Fill cranberries into the syrup, stir and let infuse overnight or at least 5-6 hours (stir at least 1-2 times). Place cranberries on a cooling rack or similar (you can also use a mesh sieve) to let the syrup drain off. Dust with extra sugar, turn cranberries a bit and dust again with sugar. Fill remaining sugar into a tart pan (or soup plate), add the cranberries and shake the tart pan until cranberries are covered with sugar from all sides. (The leftover syrup you can use perfectly for the candied oranges – if it´s not enough just add some more water and sugar).
Candied orange and lemon slices
Boil water together with sugar until sugar is dissolved, then add anise stars. Wash orange and lemon and cut into 3-5mm slices. cook slices for 15min in the syrup, then drain on a cooling rack. Boil remaining syrup until it turns into a nice thick consistence (ca. 10min). Remove from stove. Line a oven grid with baking parchment and preheat oven to 190°C (380°F) top/bottom heat. Dip every slice into the syrup and place for a minute back on the cooling rack, then put them on the baking parchment and bake for 10-20min until the first slices start to turn brown and the sugar caramelizes. Let the slices cool down on a new sheet of baking parchment. (Pour some of the remaining syrup in the end on top of the pavlova – it´s so delicious!)
Preheat the oven to 100°C (200°F, fan). Line a baking sheet with baking paper and draw a circle (about 20cm-ø) on the baking paper – take a plate or similar as a stencil. Beat egg whites half stiff, then gradually whisk in the sugar tablespoon by tablespoon (plus the salt and vanilla seeds and cinnamon in the end). Beat at least for 2-3min longer until the consistence is thick and glossy, and the sugar is dissolved. Spread half of the meringue with a tablespoon on the circle of the parchment paper (spread from inside to outside). Add remaining meringue on top, spread again a second layer and form a indentation in the center. Bake the pavlova for 90min, then switch off the oven and leave the pavlova inside until oven is cooled down. When it´s completely chilled, loosen the pavlova carefully with a long knife from the baking parchment. The pavlova is perfect, when it´s soft from the inside and crispy from the outside.
Whip cream and add just in the end the gingerbread seasoning. Fold in the ground hazelnuts.
Place meringue on a cake stand or plate, fill with whipped cream – you can sprinkle some extra ground hazelnuts on it. Cut a few orange and lemon slices into halves and decorate together with some cranberries on the pavlova and finish with orange syrup. Bon appétit!
For more delicious recipes and beautiful styling have a look at Laura and Nora's Instagram account.