Pavlova Christmas Wreath Dessert

If Santa ever needed a break from cookies, he’d definitely choose a pavlova Christmas wreath and the kids you care for will, too. Light as a snowflake, colorful as the Xmas tree, and sweeter than a holiday morning, this dessert is basically Christmas magic you can eat. It’s the one treat that gets little elves excited before the presents are opened and keeps them feeling festive long after the last berry disappears!

You Will Need:

4 large egg whites at room temperature
1 ¼ cups sugar
2 teaspoons corn starch
1 teaspoon white vinegar
2 cups double cream, whipped
2 cups strawberries, halved or quartered
2 cups raspberries
1 cup blueberries
½ cup pomegranate seeds
fresh mint leaves to decorate

What to Do:

1. Preheat the oven to 300°F. On a piece of parchment paper, roughly draw a 12 inch circle. Turn it over and place it on a baking sheet.

2. Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.

3. Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2-3 minutes.

4. Slowly start to add the sugar 1 tablespoon at a time until it is all incorporated. You will see the egg whites double in volume and get shiny.

5. Once all the sugar is incorporated, add corn starch and the vinegar. Continue mixing for 2 more minutes and then turn off the machine.

6. Using a large spoon, dollop the meringue around the circle leaving a hole in the middle just like a Christmas wreath.

7. Turn down the oven to 250°F and bake the Pavlova for about an 1hr 15 minutes. After that time, turn off the oven but leave it in the oven to dry out for 3 hours (or overnight).

8. When you are ready to serve, generously spoon whipped cream over the top of the Pavlova and top with halved or quartered strawberries, raspberries, blueberries, and pomegranate seeds. Dot the mint around for a beautiful presentation. Enjoy straight away. Store in the refrigerator and enjoy within 2 days.

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References:

Recipe from Bigger Baking Blogger

Photo by Stephanie Felzenberg