Crispy Christmas Pavlova Wreath with Fresh Cranberry Pomegranate
A stunning dessert featuring a crispy meringue base topped with fresh cranberries and pomegranate seeds, perfect for holiday gatherings.
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Spatula
Ingredients
Meringue Base
- 4 large Egg Whites Room temperature for best volume.
- 1 cup Granulated Sugar Add gradually while beating egg whites.
- 1 teaspoon White Vinegar Helps stabilize the meringue.
- 1 tablespoon Cornstarch Creates a tender interior.
Toppings
- 1 cup Fresh Cranberries Adds tartness and color.
- 0.5 cup Pomegranate Seeds Adds sweetness and crunch.
- 1 cup Heavy Cream For whipped topping.
- 1 tablespoon Powdered Sugar For sweetening whipped cream.
- 1 handful Fresh Mint Leaves For garnish.
Instructions
- Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper, drawing a large circle on the paper.
- In a clean mixing bowl, add the room temperature egg whites and beat on medium speed until frothy and soft peaks form (about 2-3 minutes).
- Gradually add the granulated sugar, one tablespoon at a time, while beating on high speed until glossy and stiff peaks form (about 6-8 minutes).
- Gently fold in the white vinegar and cornstarch into the meringue using a spatula.
- Transfer the meringue to the prepared baking sheet, spreading it into a circular wreath shape.
- Bake for approximately 1 hour and 15 minutes until dry to the touch. Turn off the oven and let it cool inside with the door slightly ajar.
- While cooling, whip the heavy cream until soft peaks form, then gradually add powdered sugar and beat until stiff peaks form.
- Once the pavlova is cool, spread the whipped cream over the top and garnish with fresh cranberries and pomegranate seeds.
- Add fresh mint leaves for garnish and serve immediately or refrigerate until ready to serve.
Notes
Store leftovers in the refrigerator covered with plastic wrap. Best enjoyed fresh.