step 1
Place the Fresh Cranberries (2 cups) and Water (3/4 cup) into a saucepan. Cook over medium-high heat, stirring occasionally, for 15 minutes or until cranberries are very soft.
step 2
Place a fine strainer over a bowl. Pour the cranberry mixture into the strainer, pressing the cranberries with the back of a spoon to squeeze out as much juice as possible. Discard the cranberry pulp and skins. Return the strained cranberry mixture to a saucepan.
step 3
Stir in the Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (1/2 cup).
step 4
Cook over medium heat, stirring until the sweetener is dissolved.
step 5
Whisk the Egg Yolks (4) in a bowl. Pour about 2 tablespoons hot cranberry mixture into egg yolks, whisking constantly.
step 6
Continue whisking, adding additional hot cranberry mixture, until about half of the cranberry mixture has been added.
step 7
Return the cranberry-egg mixture to the saucepan with the remaining cranberry mixture. Stir; continue cooking, stirring constantly, 4-5 minutes or until the mixture reaches 165 degrees F (75 degrees C) and has thickened.
step 8
Remove from the heat; whisk in the Butter (4 Tbsp) until combined and the butter is melted. Pour into a bowl; refrigerate for at least 1 hour or until completely cooled.
step 9
While the filling is cooling, preheat the oven to 250 degrees F (120 degrees C). Line baking sheet with parchment paper. Draw an outline of two 6-inch diameter circles over the parchment paper, because the recipe makes two Pavlova desserts.
step 10
In the bowl of a stand mixer (or just a deep mixing bowl) beat the Egg Whites (4) until frothy. Add the Truvia® Sweet Complete® Granulated All-Purpose Stevia Leaf Sweetener (1/2 cup), one tablespoon at a time, and beat continuously on high for 6-7 minutes, until stiff peaks form.
step 11
Add Cream of Tartar (1/4 tsp), Vanilla Extract (1/2 tsp), and Salt (1/8 tsp). Beat until incorporated.
step 12
Evenly divide the batter into the two circles of parchment.
step 13
Create an indent in the center of each mound, this is where the filling will go.
step 14
Bake for 30 minutes. Turn the oven off, let cool for 30 minutes in the oven, carefully remove the parchment then transfer to a cooling rack to cool completely.
step 15
Once cooled, top the pavlovas with the cranberry curd.
