Christmas Pavlova Wreath
Ingredients
For the pavlova:
7 large egg whites, room temperature
2 cups granulated sugar
1 tsp vanilla extract
2 tbsp cornstarch
2 tsp distilled white vinegar
For almond cream:
1.5 cups heavy whipping cream
0.5 cup powdered sugar
1 tsp almond extract
To serve:
1 cup fresh raspberries (or strawberries)
1/2 cup pomegranate arils
Fresh mint leaves
Steps or Preparation
Pavlova:
- Preheat oven to 250F. Line a baking sheet with parchment paper. Trace a 9 inch circle on the parchment paper using a pencil, then trace a 6 inch circle in the center of the arger circle - set aside.
- In the bowl of a stand mixer with whisk attachment, whisk egg whites on medium speed until soft peaks form, about 5 minutes.
- Add in the sugar a little bit at a time and continue whisking until stiff peaks form - usually around 5-8 minutes on high speed, depending on your mixer.
- Add in cornstarch, vinegar, and vanilla extract and beat until fully combined.
- Transfer the mixture to a large piping bag fitted with a plain style pastry tip (ex: ateco809). Pipe onto parchment paper, forming 9 or 10 evenly sized mounds. Use the back of a spoon to create small dents on each mound.
6. Bake for approx 1 hour and 15 minutes. Turn off the heat but do not open the oven - cool inside oven for at least an hour.
For almond cream:
1. In the bowl of a stand mixer with whisk attachment, whisk heavy cream, powdered sugar, and almond extract until stiff peaks form. Refrigerate until ready to use.
To serve:
1. Dollop almond cream on top of the pavlova mounds, and top off with raspberries, pomegranate, and mint leaves. Dust powdered sugar on top through a sieve to finish.
Notes:
Pavlova can be made and stored in an airtight container beforehand. Add cream and fruit only when ready to serve otherwise the meringue will become soggy.