Winter Fruit Pavlova Roulade

Pavlova is such a seasonally versatile dessert. If it’s spring, you top crispy clouds of meringue with fresh berries and flowers, if its summer, coconut and tropical fruits are a welcome addition to the glossy beaten and baked sweetened egg whites. Fall allows for rich toppings such as toasted nuts and chocolate. Now that winter is knocking at the door, an appropriately topped pavlova is essential. To celebrate the season, I baked my meringue in a single sheet, filled it with coconut cream and a cranberry orange blossom compote, and rolled it up in the shape of a log. Winter fruits top it, of course. Persimmon, pomegranate arils, sugared cranberries, and sprigs of fresh rosemary make a festive presentation fit for any celebration

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INGREDIENTS

FOR THE PAVLOVA:

7 Egg Whites, room temperature

1½ cups Superfine Sugar

2 teaspoons Cornstarch

2 teaspoons White Vinegar

FOR THE WHIPPED CREAM/COCONUT CREAM:

1 can (about 13.5 oz) Coconut Cream OR 2 cups Heavy Whipping Cream

2 tablespoons Honey

FOR THE CRANBERRY COMPOTE:

2 cups Fresh Cranberries

½ cup Maple Syrup

2 teaspoons Orange Blossom Water

1 cup Pomegranate Arils

TO TOP THE PAVLOVA:

1 cup Fresh Cranberries

½ cup Fine Raw Cane Sugar

1 cup Coarse Raw Cane Sugar

½ cup Pomegranate Arils

6-8 Fresh Rosemary Sprigs

1 Persimmon, thinly sliced

INSTRUCTIONS

FOR THE PAVLOVA:

Preheat the oven to 325 degrees.

Line a baking sheet(1/2 jelly roll pan) with parchment paper. Parchment should be large enough to hang at least 1 inch over all sides.

In a large mixing bowl, beat the eggs with an electric mixer until soft peaks form. Continue beating on medium speed, adding in the sugar a little at a time. Continue to beat eggs until stiff peaks form - whites should be glossy and thick.

Add the cornstarch and vinegar to the egg whites and beat in until just combined.

Spread the mixture evenly over the prepared baking sheet, on top of the parchment paper. Smooth top.

Bake in the preheated oven for 20-25 minutes, or until slightly golden brown on top.

Remove from the oven and let cool completely. Once cooled, use right away, or cover with a towel and store overnight.

FOR THE WHIPPED CREAM/COCONUT CREAM:

If using coconut cream, place the cream in a bowl, along with the honey. Beat with an electric mixer for 2-3 minutes, or until cream is thick and smooth. Refrigerate until needed.

If using whipping cream, place the cream and honey in a mixing bowl and beat with an electric mixer until thick peaks form. Refrigerate until needed.

FOR THE CRANBERRY COMPOTE:

Place the cranberries and maple syrup in a saucepan and bring to a boil. Reduce heat to medium and let the mixture cook down, stirring occasionally, until most of the liquid has evaporated and berries have burst. Remove from heat and let cool completely. Stir in the orange blossom water.

TO TOP THE PAVLOVA:

Lay a towel over the cool meringue and flip it over onto your work surface so that the meringue is now on top of the towel.

Fold the cranberry mixture into the thick cream(reserve about ½ cup) and spread evenly over the meringue. Sprinle the pomegranate arils evenly over the cream.

Starting at the longer end of the meringue, Gently roll it up, using the towel to nudge it forward over itself. Gently roll it onto a platter, seam side down.

Spread the remaining cream over the top of the log and top carefully with the persimmon slices, sugared cranberries, rosemary sprigs, and pomegranate arils.

*to sugar cranberries - Place the fine cane sugar in a saucepan along with ¼ cup water. Dissolve sugar in the water by stirring over low heat. When the sugar has dissolved, bring to a boil over medium/high heat. Let cook for 3-4 minutes, or until a sticky syrup forms.

Remove from heat. Place the coarse sugar in a bowl. Toss the cranberries in the syrup and using a slotted spoon, place the syrup-coated berries in the coarse sugar. Roll around to coat, remove to a plate and let berries dry