Dessert - Holiday
Holiday Pavlova Wreath
It’s a seasonal show-stopper!
Yields 9 Servings
It's time to deck the halls, and we won't say no to a recipe that doubles as a centerpiece. This wreath is made up of mini pavlovas and topped with fresh fruit for a gorgeous (and eggceptionally delicious) dessert!
Ingredients
Pavlova
- 7 large Dakota Layers egg whites, room temperature
- 2 cups granulated sugar
- 2 tbsp. cornstarch
- 2 tsp. distilled white vinegar
- 1 tsp. vanilla extract
Whipped Cream
- 2 cups heavy whipping cream
- 1 orange, zested
- 1 tbsp. sugar
- 1 tsp. vanilla extract
Serving
- 1 1/2 cups fresh raspberries & blackberries
- 1/4 cup pomegranate arils
- 1 mint leaves
Instructions
Pavlova
- Preheat oven to 250°F.
- Trace 9 3-inch circles onto parchment paper using a small bowl and then flip it over and place the parchment onto a baking sheet.
- Whisk egg whites in a large bowl with either an electric mixer or a whisk attachment of a stand mixer until soft peaks form (approx. 5 minutes).
- Once soft peaks have formed, begin to add the granulated sugar, one spoonful at a time until all has been incorporated and still peaks have formed (approx 7 minutes).
- Add cornstarch, vinegar, and vanilla and then whisk to combine.
- Spoon the mixture into a large piping bag with a plain tip and then pipe onto the parchment paper. Pipe circular mounds and then use a small spoon to create dents for you to fill later.
- Bake for 35-40 minutes and then turn off the oven and leave the pavlova in the oven with the door closed for another hour to slowly cool down.
Whipped Cream
- While the pavlova is cooling, beat whipping cream with orange zest, sugar, and vanilla until soft peaks form.
Serving
- To assemble as a holiday wreath, arrange the mini pavlovas into a circle and top with whipped cream, berries, and mint.
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