Pastry chef Romina Peixoto shares a festive, forgiving recipe for Mini Cranberry Pavlovas—crisp on the outside, soft and marshmallow-like inside—filled with a bright cranberry curd and topped with Chantilly cream, sugared cranberries, and optional mint. She highlights the dessert’s rustic charm and ease (cracks are welcome), notes it uses basic ingredients, and offers ideas for leftover curd like swirling into ice cream or drizzling on pancakes. The article outlines making eight pavlovas baked low and slow, preparing and straining cranberries into a tangy curd enriched with egg yolks and butter, and quick add-ons for sparkling sugared cranberries and vanilla-scented cream, with active time around 50 minutes and total time just over two hours.