Christmas Pavlova Wreath
The Christmas Pavlova Wreath is a beautiful dessert perfect for your holiday table. With its light and airy texture, this meringue-based treat is topped with fresh cranberries and vibrant pomegranate arils.
Servings: 8 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Meringue Ingredients
- 4 large Egg Whites
- 1 cup Granulated Sugar
- 1 teaspoon White Vinegar
- 1 teaspoon Cornstarch
- 1 teaspoon Vanilla Extract
Topping Ingredients
- 1 cup Heavy Cream
- 2 tablespoons Powdered Sugar
- 1/2 cup Cranberries, cooked and sweetened
- 1/2 cup Pomegranate Arils
- to taste Mint Leaves for Decoration
Instructions
- Preheat your oven to 250°F (120°C).
- Line a baking sheet with parchment paper and draw a large circle as a guide.
- In a clean, dry bowl, beat the egg whites until soft peaks form.
- Gradually add the sugar, beating until stiff peaks form.
- Beat in the vanilla, vinegar, and cornstarch until the mixture is glossy.
- Spoon the meringue onto the parchment, using the circle as a guide to form a wreath shape. Make a well in the center with the back of the spoon.
- Bake for 1.5 hours, then turn off the oven and let the pavlova cool completely inside.
- Whip the heavy cream with the powdered sugar until soft peaks form.
- Spread the whipped cream over the top of the cooled pavlova.
- Top with sweetened cranberries, pomegranate arils, and mint leaves before serving.
Notes
Store any leftovers in an airtight container in the fridge. It’s best to eat pavlova the same day for the freshest taste and texture.