Our Christmas Wreath Pavlova Is What Should Decorate Your Holiday Table

Theo Kaloudis
·2 min read

Yields: 8 servings

Prep Time: 50 mins

Total Time: 5 hours 10 mins

Ingredients

Wreath

  • 6

    large egg whites, room temperature

  • 1/4 tsp.

    kosher salt

  • 1 1/2 c.

    (300 g.) granulated sugar

  • 2 tsp.

    cornstarch

  • 1 tsp.

    distilled white vinegar

  • 1 tsp.

    pure vanilla extract

Sugared Cranberries

  • 3/4 c.

    (150 g.) granulated sugar, divided

  • 1 c.

    fresh or partially thawed frozen cranberries

  • 2

    sprigs fresh rosemary, cut into 1" pieces

Whipped Cream & Assembly

  • 2 c.

    heavy cream

  • 1 tbsp.

    granulated sugar

  • 1/2 c.

    four fruit preserves

  • Fresh raspberries and pomegranate seeds, for serving

Directions

Wreath

  1. Arrange a rack in center of oven; preheat to 300°. Draw a 9" circle in the center of a piece of parchment, turn over, and place on a baking sheet.

  2. In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium-high speed until foamy, about 1 minute. With the mixer running, slowly add sugar and beat until thick, glossy, and stiff peaks form, 8 to 12 minutes. Beat in cornstarch, vinegar, and vanilla until combined.

  3. Spoon 8 (2") dollops of meringue onto parchment around the drawn circle, making sure each dollop touches to form a wreath shape. Using the back of spoon, form a shallow well in the center of each mound.

  4. Place meringue in oven and immediately reduce oven temperature to 250°. Bake until set but still white, about 1 hour, 15 minutes. Turn off oven and let pavlova cool completely in oven with the door closed until it’s a pinkish beige color, and crisp and dry on the outside, at least 2 hours and up to overnight.

Sugared Cranberries

  1. Meanwhile, in a small saucepan over medium heat, cook 1/2 c. sugar and 1/2 c. water, stirring frequently, until sugar dissolves and starts to simmer around the edges, about 4 minutes. Remove from heat, stir in cranberries, and let cool.

  2. Stir in rosemary. Using a slotted spoon, transfer cranberries and rosemary to a wire rack set in a baking sheet to drain. Let dry until sticky but no longer wet, about 30 minutes.

  3. Place remaining 1/4 c. sugar in a shallow dish. Working in batches if needed, add cranberries and rosemary and toss to coat.

Whipped Cream & Assembly

  1. In the large bowl of stand mixer fitted with the whisk attachment, beat cream and sugar on medium speed until soft peaks form, 2 to 3 minutes. Gently fold in preserves.

  2. Using a butter knife, loosen edges of pavlova. Carefully slide onto a platter. Spread whipped cream over. Top with raspberries, pomegranate seeds, and sugared cranberries and rosemary.

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