Cranberry and Rosemary Pavlova

Total Time: 105 minutes

Preparation: 15 minutes

Cooking: 90 minutes


  • 4 egg whites
  • 225 g fine sugar
  • 6 tsp cornstarch
  • 1 tsp white wine vinegar
  • 250 ml liquid Pretexte culinary cream
  • 150 g cranberries
  • Juice of 1 orange
  • 1 tbsp apple cider vinegar
  • Pinch of cinnamon powder
  • 4 tbsp honey
  • A few sprigs of rosemary
  • Jar of cranberry sauce or cranberry compote


  1. Put the culinary cream in a siphon (through a sieve), add two gas cartridges, shake well, and refrigerate.
  2. Beat the egg whites vigorously in a non-greasy bowl. Gradually add the sugar while mixing until stiff peaks form.
  3. Using a spatula, fold in the sifted cornstarch into the egg whites. Add the vinegar.
  4. Pour the mixture into an 18 cm diameter circle on a baking sheet lined with parchment paper. Bake for 1 hour and 30 minutes. Allow to cool completely in the oven.
  5. Heat the cranberries with the orange juice, apple cider vinegar, honey, cinnamon, and rosemary. Simmer for 15 minutes over low heat.
  6. Remove the rosemary and let cool completely.
  7. Carefully remove the pavlova from the parchment paper.
  8. Remove the siphon from the refrigerator, shake, and dispense Pretexte foam onto the pavlova.
  9. Drizzle with cranberry sauce and garnish with a few sprigs of rosemary.