Ingredients

6 large egg whites, room temperature

1/4 tsp. kosher salt

1 1/2 cups (300 g) granulated sugar

2 tsp. cornstarch

1 tsp. distilled white vinegar

1 tsp. pure vanilla extract

3/4 cup (150 g) granulated sugar, divided

1 cup fresh or partially thawed frozen cranberries

2 sprigs fresh rosemary, cut into 1″ pieces

2 cups heavy cream

1 tbsp. granulated sugar

1/2 cup four fruit preserves

Fresh raspberries and pomegranate seeds, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 300°F. Draw a 9-inch circle on the reverse side of a piece of parchment paper and place it on a baking sheet.

Step 2: In a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium-high speed until foamy, about 1 minute. Gradually add 1 1/2 cups sugar while mixing, and beat until stiff, glossy peaks form, 8 to 12 minutes. Mix in cornstarch, vinegar, and vanilla until combined.

Step 3: Spoon eight 2-inch dollops of meringue around the drawn circle on the parchment, ensuring each touches to form a wreath shape. Using the back of a spoon, create a shallow well in the center of each dollop.

Step 4: Place meringue in the oven and immediately reduce temperature to 250°F. Bake until set but still white, about 1 hour 15 minutes. Turn off oven and let pavlova cool inside with the door closed until pinkish beige, crisp, and dry, at least 2 hours or overnight.

Step 5: For sugared cranberries, combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves and mixture simmers at the edges, about 4 minutes. Remove from heat, stir in cranberries, and let cool.

Step 6: Add rosemary to the cranberries. Using a slotted spoon, transfer mixture to a wire rack set over a baking sheet to drain. Let dry until sticky but not wet, about 30 minutes.

Step 7: Place remaining 1/4 cup sugar in a shallow dish. Toss cranberries and rosemary in the sugar to coat evenly.

Step 8: For the whipped cream, beat heavy cream and 1 tablespoon sugar in a stand mixer on medium speed until soft peaks form, 2 to 3 minutes. Gently fold in fruit preserves.

Step 9: Loosen edges of pavlova with a butter knife and carefully slide it onto a serving platter. Spread whipped cream mixture over the top.

Step 10: Decorate the pavlova with fresh raspberries, pomegranate seeds, and the sugared cranberries and rosemary to resemble a festive wreath.

Tips & Variations

Use room temperature egg whites for better volume and stability in the meringue.

For a different flavor twist, substitute rosemary with fresh thyme or mint for sugared berries.

If fresh cranberries are unavailable, frozen can be used but make sure to partially thaw them beforehand.

Make the pavlova a day ahead to allow the meringue to dry out fully for crispness.

FAQs

Can I make the meringue without a stand mixer?

Yes, you can use a hand mixer, though it may take a bit longer to reach stiff peaks. Ensure your bowl and beaters are clean and dry for best results.

Why did my pavlova become chewy instead of crispy?

Chewy pavlova often results from insufficient drying time or humidity. Make sure to bake it thoroughly and allow it to cool fully in the turned-off oven to dry out completely.