Description
This festive Christmas Wreath Pavlova is a stunning dessert featuring a crisp and airy meringue wreath, topped with fluffy whipped cream, fruity preserves, and vibrant sugared cranberries with rosemary. The delicate pavlova base is baked low and slow to achieve a crisp exterior and marshmallow-like interior, making it a showstopping centerpiece for holiday celebrations.
Ingredients
Scale
Pavlova Wreath
- 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
Sugared Cranberries
- 3/4 cup (150 g) granulated sugar, divided
- 1 cup fresh or partially thawed frozen cranberries
- 2 sprigs fresh rosemary, cut into 1-inch pieces
Whipped Cream & Assembly
- 2 cups heavy cream
- 1 tbsp granulated sugar
- 1/2 cup four fruit preserves
- Fresh raspberries, for serving
- Pomegranate seeds, for serving
Instructions
- Preheat and prepare: Arrange a rack in the center of the oven and preheat to 300°F (150°C). Draw a 9-inch circle on parchment paper, flip it over, and place it on a baking sheet.
- Make the meringue: In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-high speed until foamy (about 1 minute). Slowly add the 1 1/2 cups sugar, beating until the mixture is thick, glossy, and stiff peaks form (8 to 12 minutes). Beat in cornstarch, vinegar, and vanilla extract until combined.
- Form the wreath: Spoon eight 2-inch dollops of meringue around the drawn circle on the parchment, ensuring each touches to form a wreath shape. Use the back of a spoon to create a shallow well in the center of each mound.
- Bake the pavlova: Place meringue in the oven and immediately reduce the temperature to 250°F (120°C). Bake until set but still white, about 1 hour and 15 minutes. Turn off the oven and leave the pavlova inside with the door closed until completely cool, at least 2 hours or overnight, allowing it to become crisp and dry on the outside with a pinkish beige color.
- Prepare sugared cranberries: In a small saucepan over medium heat, combine 1/2 cup sugar and 1/2 cup water. Stir frequently until sugar dissolves and the mixture starts to simmer (about 4 minutes). Remove from heat, stir in cranberries, and let cool.
- Add rosemary and drain: Stir in rosemary sprigs, then transfer cranberries and rosemary to a wire rack set over a baking sheet to drain. Let dry until sticky but no longer wet, about 30 minutes.
- Coat cranberries with sugar: Place remaining 1/4 cup sugar in a shallow dish. Toss cranberries and rosemary in sugar to coat evenly.
- Whip cream: In a clean bowl of the stand mixer fitted with the whisk attachment, beat heavy cream with 1 tablespoon sugar on medium speed until soft peaks form, 2 to 3 minutes. Gently fold in fruit preserves.
- Assemble the wreath pavlova: Loosen the edges of the pavlova with a butter knife and carefully slide it onto a serving platter. Spread the whipped cream mixture evenly over the pavlova. Top with fresh raspberries, pomegranate seeds, and the sugared cranberries with rosemary.
Notes
- Make sure the egg whites are at room temperature for better volume in the meringue.
- Do not open the oven door while baking to avoid cracking the pavlova.
- The pavlova is best served the same day to maintain crispness, though it can be stored in an airtight container overnight.
- Use fresh or partially thawed frozen cranberries for the best texture in sugared cranberries.
- Chilling the mixing bowl and beaters for whipping cream can help achieve firmer peaks.
- Substitute four fruit preserves with other berry preserves if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western, Holiday
Keywords: Christmas pavlova recipe, holiday dessert, meringue wreath, sugared cranberries, festive Pavlova, whipped cream dessert, Christmas dessert ideas
