When the holiday season rolls around, I often find myself dreaming of desserts that feel both indulgent and light. That’s where these mini cranberry, orange, and chocolate pavlovas come into play—an extraordinary treat that’s as delightful to look at as it is to eat. Imagine delicate meringues with a crispy exterior and a soft, marshmallow-like interior, topped with a bright medley of tart cranberries and zesty orange, all drizzled with rich chocolate. This dessert strikes the perfect balance between sweet and tangy, making it an instant crowd-pleaser at any festive gathering.
Plus, they’re gluten-free, so you can share them with everyone without worry! I stumbled upon this recipe while brainstorming for my annual holiday party, and it quickly became a favorite. These charming little pavlovas are a beautiful addition to your dessert table and an excellent way to impress your guests. So, let’s get whisking—your taste buds are in for a treat!
Why are mini cranberry, orange and chocolate pavlovas perfect?
Festive and Fun: These mini pavlovas are the ideal holiday dessert, bringing a burst of color and flavor to your table.
Light yet Indulgent: With a crispy exterior and a soft, fluffy center, they deliver a delightful contrast in every bite.
Tart Meets Sweet: The combination of cranberries and orange creates a perfect harmony of flavors, enhanced by a drizzle of rich chocolate.
Gluten-Free Delight: Everyone can enjoy these treats without concern, making them perfect for diverse gatherings.
Stunning Presentation: Their charming individual servings are sure to impress your guests, adding elegance to your festive spread.
Ready to wow your loved ones? Don’t forget to explore our tips for perfecting your meringue!
Mini Cranberry, Orange and Chocolate Pavlovas Ingredients
For the Meringues
• Egg Whites – Fresh and at room temperature for the best volume.
• Pinch of Salt – Helps stabilize the egg whites while whipping.
• Granulated Sugar – Sweetens the meringue and contributes to a crispy texture; keep moisture away to ensure proper drying.
• Cornflour – Adds a slight chewiness and stability to the pavlova.
• White Wine Vinegar – Provides acidity that enhances the meringue’s stability.
• Vanilla Essence – Adds a lovely aromatic flavor that ties the dessert together.
For the Topping
• Orange-Flavored Chocolate – Infuses the pavlovas with rich, citrusy goodness; substitute dark chocolate if needed.
• Cranberries – Provide the main tart topping; fresh or frozen options both work well.
• Orange Liqueur – Enhances the flavor of the cranberries; use orange juice for a non-alcoholic option.
• Orange Zest and Juice – Brightens up the cranberry mixture with zesty freshness.
• Double Cream – Whipped to soft peaks for a creamy topping, adding a rich texture.
• Icing Sugar – For an elegant dusting before serving that adds a touch of sweetness.
Indulge in these mini cranberry, orange, and chocolate pavlovas—perfect for your festive gatherings!
How to Make Mini Cranberry, Orange and Chocolate Pavlovas
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Preheat your oven to 190°C (325°F) and line two baking sheets with parchment paper. This step ensures your pavlovas will bake evenly and maintain their shape.
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Melt the orange-flavored chocolate in a bowl over simmering water, stirring until smooth. Set it aside to cool slightly, providing a rich, citrusy drizzle for your pavlovas.
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Whisk the egg whites and a pinch of salt in a clean bowl until soft peaks form. Gradually add the granulated sugar, continuing to whisk until you achieve stiff peaks—a must for that perfect meringue texture!
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Fold in the cornflour, white wine vinegar, and vanilla essence gently into the meringue. Be careful not to deflate the mixture; you want to keep it airy and light.
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Spoon the meringue onto the prepared baking sheets in 12cm circles, making shallow dips for the toppings. This creates the perfect base for your delightful fillings.
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Drizzle the melted chocolate over the meringues, swirling it slightly to create a marbled effect. This adds a touch of elegance and flavor.
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Bake for 5 minutes, then reduce the temperature to 110°C (225°F) and continue to bake for another 45 minutes until crispy. The low temperature is key to achieving the desired texture.
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Cool the baked pavlovas on a wire rack to allow them to set properly, ensuring they maintain their delightful crunch.
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Cook the cranberries, sugar, orange liqueur, zest, and juice in a saucepan over medium heat until the cranberries burst and the mixture thickens. Let it cool before topping the pavlovas for a fresh, tart burst.
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Whip the double cream in a bowl until soft peaks form, then spoon it generously into the cooled pavlovas. Top with orange segments and the cranberry mixture, finishing with a light dusting of icing sugar.
Optional: Garnish with mint leaves for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These mini cranberry, orange, and chocolate pavlovas are perfect for those busy holiday seasons! You can prepare the meringues up to 3 days in advance; simply store them in an airtight container to maintain their crisp texture. The cranberry orange topping can be made up to 24 hours before serving—just refrigerate it in a covered container to keep the flavors fresh. When you’re ready to impress your guests, whip the double cream and fill the cooled pavlovas, then add the topping right before serving. This way, you can enjoy a stunning, delicious dessert with minimal stress and a whole lot of festive cheer!
Mini Cranberry, Orange and Chocolate Pavlovas Variations
Customize your dessert experience with these delightful ideas that transform the classic pavlova into an unforgettable treat.
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Berries Boost: Replace cranberries with mixed berries like strawberries or blueberries for a fresh twist. Their sweetness pairs beautifully with the zesty orange.
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Minty Freshness: Incorporate mint chocolate instead of orange-flavored chocolate for a refreshing minty flavor that adds an unexpected surprise to your pavlovas.
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Spicy Kick: Add a touch of cayenne pepper to the cranberry mixture for a bit of heat that will balance the sweetness perfectly—a bold and exciting flavor adventure.
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Nutty Crunch: Top the pavlovas with crushed nuts, such as pistachios or almonds, for extra texture and a delightful crunch that complements the fluffy meringue.
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Non-DairyCream: Substitute regular double cream with coconut cream for a dairy-free version, infused with a hint of vanilla to enhance the overall flavor.
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Lemon Zest: Replace orange zest with lemon zest for a brighter, tangier profile that will awaken your taste buds and provide a refreshing contrast.
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Mini Versions: Create bite-sized pavlovas by reducing the meringue size and adjusting the baking time, making them perfect for party platters.
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Chocolate Ganache: Instead of melted chocolate, use a silky chocolate ganache for drizzling. It adds richness and a smooth texture that’s simply irresistible.
Embrace your creativity, and let these variations take your pavlovas to delightful new heights!
What to Serve with Mini Cranberry, Orange and Chocolate Pavlovas?
Embrace the festive spirit with a spread that perfectly complements these delicate dessert jewels!
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Velvety Vanilla Ice Cream: The creaminess of vanilla ice cream harmonizes beautifully with the tartness of the pavlovas, adding a luxurious touch. It creates a delightful contrast in temperatures and textures, enhancing the overall experience.
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Sparkling Prosecco: This bubbly drink brings a refreshing sparkle to the table, perfectly balancing the sweetness of the pavlovas while upping the celebratory vibe of your gathering.
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Fresh Fruit Salad: A medley of seasonal fruits like strawberries, kiwis, and pomegranates can brighten the palate and accentuate the pavlovas’ flavors. The freshness adds a vibrant element to your dessert spread.
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Rich Dark Chocolate Ganache: Drizzling a bit of dark chocolate ganache on the side elevates the indulgence factor. It creates a delicious pairing with the fruity toppings, merging sweet and rich notes together.
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Fluffy Whipped Cream: Serve alongside extra whipped cream for those who crave an extra layer of creaminess. Its sweet yet subtle flavor balances the tartness of cranberries beautifully.
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Zesty Citrus Sorbet: A refreshing citrus sorbet can cleanse the palate between bites, enhancing the dessert experience with its bright flavor and icy texture.
These pairing ideas will ensure your mini cranberry, orange, and chocolate pavlovas shine as the star of your festive celebration!
Expert Tips for Mini Cranberry, Orange and Chocolate Pavlovas
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Grease-Free Bowls: Ensure all your bowls and beaters are completely grease-free to achieve perfect egg white whipping for your pavlovas.
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Room Temperature Eggs: Use room temperature egg whites for better volume and stability, resulting in a firmer base for your mini cranberry, orange and chocolate pavlovas.
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Gentle Folding: When adding cornflour, vinegar, and vanilla to the meringue, fold gently to maintain the airy texture. Over-folding can deflate your mixture.
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Correct Baking Temperature: Start baking at a high temperature briefly, then lower it to allow the pavlovas to dry slowly, creating that desirable crispiness without burning.
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Cool Properly: Allow the baked pavlovas to cool on a wire rack. This step is crucial to maintain the delicate texture and prevent sogginess.
How to Store and Freeze Mini Cranberry, Orange and Chocolate Pavlovas
Airtight Container: Store pavlovas in an airtight container at room temperature for up to 3 days to maintain their crisp texture. Avoid refrigerating them, as moisture can make them soggy.
Freezing: For longer storage, freeze baked and completely cooled pavlovas in a single layer, separated by parchment paper, for up to 1 month. Thaw at room temperature before serving.
Reheating: If desired, gently reheat the pavlovas in a low oven (about 100°C or 210°F) for a few minutes to restore crispness before adding toppings.
Assembly: Prepare cranberry and cream toppings just before serving for optimal freshness, as pre-topping may affect texture. Enjoy these delightful mini cranberry, orange and chocolate pavlovas at their best!
Mini Cranberry, Orange and Chocolate Pavlovas Recipe FAQs
What type of egg whites should I use for the pavlovas?
Absolutely! Use fresh egg whites that are at room temperature for the best results. They will whip up to a fuller volume, giving your mini cranberry, orange and chocolate pavlovas that light and airy texture.
How should I store the pavlovas after making them?
I recommend storing the pavlovas in an airtight container at room temperature for up to 3 days. Keeping them out of the fridge is important, as moisture can lead to sogginess and ruin their delightful crispness.
Can I freeze the mini pavlovas?
Yes, you can freeze them! Once completely cooled, place the pavlovas in a single layer, separated by parchment paper, within an airtight container. They can be frozen for up to 1 month. When you’re ready to enjoy them, simply thaw at room temperature.
Why did my pavlovas crack during baking?
Cracking often occurs due to rapid temperature changes. To prevent this, ensure that the oven temperature is reduced after the initial 5 minutes of baking. Additionally, don’t open the oven door while they’re baking, as this can lead to sudden temperature drops.
Are these pavlovas suitable for people with dietary restrictions?
Absolutely! These mini cranberry, orange and chocolate pavlovas are naturally gluten-free, making them a great option for gatherings with various dietary needs. However, if you have guests with egg allergies, it’s best to prepare an alternative dessert, as meringue relies heavily on egg whites.
Mini Cranberry, Orange and Chocolate Pavlovas for a Festive Treat
Ingredients
Equipment
Method
- Preheat your oven to 190°C (325°F) and line two baking sheets with parchment paper.
- Melt the orange-flavored chocolate in a bowl over simmering water, stirring until smooth.
- Whisk the egg whites and a pinch of salt in a clean bowl until soft peaks form.
- Gradually add the granulated sugar, whisking until stiff peaks form.
- Fold in the cornflour, white wine vinegar, and vanilla essence gently into the meringue.
- Spoon the meringue onto the prepared baking sheets in 12 cm circles with shallow dips.
- Drizzle the melted chocolate over the meringues and swirl slightly.
- Bake for 5 minutes, then reduce to 110°C (225°F) and bake for 45 minutes until crispy.
- Cool the baked pavlovas on a wire rack.
- Cook the cranberries, sugar, orange liqueur, zest, and juice in a saucepan over medium heat until thick.
- Cool before topping the pavlovas.
- Whip the double cream until soft peaks form and spoon it into the pavlovas.
- Top with orange segments and the cranberry mixture, dust with icing sugar.