Name: Cranberry Mulled Pear Pavlova Recipe
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Cuisine: Western
Ingredients: 4 egg whites, room temperature; 1 cup (200 g) sugar; 2 tsp (5 g) cornstarch; 1 tsp (5 ml) white vinegar; 1 tsp (5 ml) vanilla extract; 4 pears; Zest and juice of 1 orange; 2 cups (500 ml) red wine; 1 cup (250 ml) unsweetened cranberry juice; 2 tbsp (30 ml) orange liqueur, such as Grand Marnier; 1 cup (200 g) sugar; 4 slices fresh ginger; 2 cinnamon sticks; 2 whole star anise; 8 whole cloves; 1 ½ cups (375 ml) heavy whipping cream; 3 tbsp (37 g) icing sugar; ½ cup (125 ml) mascarpone; 2 tsp (10 ml) orange liqueur, such as Grand Marnier; Reserved orange zest

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Introduction

This Cranberry Mulled Pear Pavlova is an elegant dessert combining a crisp, airy meringue with warmly spiced, poached pears and a rich whipped mascarpone cream. The mulled wine and cranberry syrup add a festive touch, perfect for special occasions or cozy gatherings.

A pavlova dessert sits on a white plate with a lace-like edge, placed on a white marbled surface. The pavlova has a thick, white meringue base with rough, cracked edges and a smooth but uneven surface. On top, there is a generous layer of white whipped cream with soft peaks, drizzled with deep red syrup that drips down the sides. Several glossy red poached pears are placed on top of the whipped cream, adding a shiny texture and rich color contrast. The background has warm candlelight and bare tree branches, creating a cozy atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Meringue:

4 egg whites, room temperature
1 cup (200 g) sugar
2 tsp (5 g) cornstarch
1 tsp (5 ml) white vinegar
1 tsp (5 ml) vanilla extract

Cranberry Mulled Pears:

4 pears
Zest and juice of 1 orange
2 cups (500 ml) red wine
1 cup (250 ml) unsweetened cranberry juice
2 tbsp (30 ml) orange liqueur, such as Grand Marnier
1 cup (200 g) sugar
4 slices fresh ginger
2 cinnamon sticks
2 whole star anise
8 whole cloves

Whipped Mascarpone Cream:

1 ½ cups (375 ml) heavy whipping cream
3 tbsp (37 g) icing sugar
½ cup (125 ml) mascarpone
2 tsp (10 ml) orange liqueur, such as Grand Marnier
Reserved orange zest

Instructions

Step 1: Preheat the oven to 250°F. Line a baking sheet with parchment paper and set aside.
Step 2: In a stand mixer bowl, whip the egg whites on high speed until they form soft peaks. Gradually add the sugar in small increments, continuing to whip until sugar dissolves fully—check by rubbing a small amount between fingers; it should feel smooth.
Step 3: Combine cornstarch, vinegar, and vanilla in a small bowl until cornstarch dissolves. Lower mixer speed, add this mixture to the meringue, then increase speed again and mix until incorporated.
Step 4: Spoon the meringue onto the prepared sheet and shape into a 7–8 inch circle. Create a shallow indent in the center for filling and build up the edges slightly, using a spoon to form a decorative edge.
Step 5: Bake the meringue for 1 hour. Turn off the oven and leave the meringue inside for another hour to dry, then remove to cool completely.
Step 6: While the meringue bakes, peel and halve the pears, keeping stems if possible. Scoop out cores with a melon baller or spoon. Peel half the orange rind and zest the rest, reserving the zest for later. Juice the orange.
Step 7: In a saucepan, combine red wine, cranberry juice, orange juice, orange liqueur, sugar, ginger slices, orange peel strips, cinnamon sticks, star anise, and cloves. Bring to medium-high heat, add pears, and simmer covered on low for 20–30 minutes until pears are tender. Turn pears occasionally.
Step 8: Remove pears with a slotted spoon, let cool. Strain poaching liquid, discard spices, then boil the liquid until reduced to about 1 cup, syrupy in consistency. Chill pears and syrup before serving.
Step 9: In a stand mixer, beat heavy cream and icing sugar to soft peaks. Add mascarpone, orange liqueur, and reserved orange zest; beat until stiff peaks form.
Step 10: Transfer meringue to a serving platter. Spread whipped mascarpone cream evenly on top. Arrange poached pears over the cream and drizzle with some reduced syrup. Slice and serve with remaining syrup.

Tips & Variations

Use firm pears like Bosc or Anjou to hold shape during poaching.
For a non-alcoholic version, substitute orange liqueur with orange juice and omit the red wine, replacing it with additional cranberry juice.
To add extra texture, sprinkle chopped toasted nuts over the cream before serving.

Storage

Store the poached pears and syrup in an airtight container in the refrigerator for up to 3 days. The meringue is best consumed the day it’s made to retain its crispness; if stored overnight, keep it in a dry, airtight container to prevent moisture absorption. Whipped mascarpone cream should be kept chilled and used within 1 day. Reheat the syrup gently if desired before serving.

How to Serve

A close-up image of a white meringue wreath with a smooth and glossy surface placed on a white marbled textured table. The meringue has tall, pointed peaks around the outer edge, and a woman's hand is holding a spoon pressing gently on the inside edge of the wreath, showing a shiny metallic texture of the spoon contrasting with the soft swirls of the meringue. The background is softly blurred, focusing on the bright white meringue and silver spoon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue ahead of time?

Yes, you can bake the meringue a day ahead and store it in an airtight container at room temperature. Avoid refrigerating it as moisture will soften the crisp texture.

What if I don’t have cornstarch for the meringue?

Cornstarch helps stabilize the meringue and keep it chewy inside. If you don’t have cornstarch, you can omit it, but the texture may be slightly different and less stable.