Ingredients
5 large egg whites1 teaspoon cornstarch1 teaspoon white vinegar1 teaspoon vanilla extractDash salt1-1/2 cups sugar5 tablespoons red and green sprinkles, dividedTOPPING:1 cup fresh or frozen cranberries3/4 cup confectioners’ sugar, divided1/4 cup orange liqueur or orange juice1/4 cup orange juice1 tablespoon cornstarch1 cup heavy whipping cream
Preparation
Preheat oven to 250°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Draw a 9-in. circle on parchment paper. Invert paper and place on a baking sheet; set aside.
Add cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in 2 tablespoons sprinkles.
Mound egg whites within circle marked on parchment, forming a shallow well in the center. With a wide spatula or large spoon, swipe up from the bottom around the outside to create smooth sides. Sprinkle outside with remaining 2 tablespoons sprinkles. Bake until set and dry, 45-50 minutes. Turn off oven (do not open oven door); leave meringue in oven 1 hour.
Meanwhile, in a large saucepan, combine cranberries, 1/2 cup confectioners’ sugar, orange liqueur, orange juice and cornstarch. Cook over medium heat until berries pop and mixture thickens slightly, about 15 minutes. Remove from heat; cool completely.
In a large bowl, beat cream until it begins to thicken. Add remaining 1/4 cup confectioners’ sugar; beat until soft peaks form. Fold half the whipped cream into cranberry mixture.
Place pavlova on a serving plate. If center has not already collapsed, gently press center with a large spoon to open cavity inside. Gently add cranberry mixture, spreading to edge. Spoon remaining whipped cream on top of cranberry mixture; top with remaining 1 tablespoon sprinkles. Refrigerate leftovers.
