This ethereal pavlova wreath will enchant all your friends and family this holiday season. It's made up of a light and crunchy meringue, fiilled with a tart cranberry jam and topped with whipped cream. It's just so dreamy and refreshing!
Ingredients
Meringue:
150 grams egg whites
300 grams granulated sugar
1 tsp vanilla extract
Cranberry Jam:
200 grams fresh cranberries about 2 cups (rinsed and dried)
1/4 cup granulated sugar
1/4 tsp ground cinnamon
1 tbs water mixed with 1 tbs corn starch
1 tbs lemon zest
3 tbs water
Whipped Cream:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tbs orange zest (optional)
Sugared Cranberries:
1/2 cup water
1/2 cup granulated sugar
3 cups fresh cranberries (rinsed and dried)
1 cup granulated sugar (for rolling)
Toppings: sugared cranberries, raspberries, and fresh rosemary
For the meringue:
-Create wreath outline by using two cake pans or anything round- make sure one is around 9" diameter and the second one a bit smaller around 5" diameter. Outline each on your parchment paper. Be sure to flip over the parchment paper so the ink side is facing your tray.
-Preheat oven to 200 degrees F. Place the bowl over the simmering water and whisk constantly until the sugar has dissolved. This usually takes about 3-4 minutes. You can also test if the sugar has dissolved by rubbing a bit of the mixture with your finger tips, it shouldn’t feel grainy.
Remove bowl from the heat and with the whisk attachment beat on the highest setting for 7-10 minutes. The meringue will be very glossy and will hold its shape (stiff peaks). Add the vanilla extract
-Transfer meringue to a piping bag and snip 1.5"-2" off the end. Pipe large mounds around the circle. Use a spoon to create a cavity in the center of each mound. Bake for 60-70 minutes. If you prefer a more crispy interior for your meringue bake for 90 minutes.
For the cranberry jam:
- In a small to medium saucepan add all the ingredients. Cook on medium heat while stirring constantly. Use a wooden spoon or heat safe spatula to mash cranberries, it’s ok if not all are mashed. Cook for 10-12 minutes or until mixture is thick. Place it in a mason jar or bowl and refrigerate.
For the whipped cream:
Place the heavy whipping cream in your stand mixer and mix on high speed. Gradually add your powdered sugar. Whip until you have fluffy stiff peaks. Add orange zest.
For the sugared cranberries:
In a medium saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil and let it simmer on low heat for 3 minutes.
Remove from heat and stir in the cranberries. Make sure they all get coated.
Remove cranberries with a slotted spoon and transfer to a parchment lined baking sheet or a metal rack to let cranberries dry out for 1 hour.
Roll cranberries in batches in the remaining 1 cup sugar to coat.
Assemble:
Once your meringue has fully cooled gently move it on to the board you want to serve it on. It's ok if the wreath splits while moving it just simply attach it back on and no one will be able to tell (mine split in three different spots lol)
Add cranberry jam to each cavity. Spoon or pipe whipped cream on top of each cavity. Finally, add your toppings! I added raspberries, sugared cranberries and rosemary. You can totally add more if you want like strawberries, orange slices, and berries.
Pavlovas are best when eaten the day of. If you want you can prepare the meringue, cranberry jam, and sugared cranberries days in advance for a quicker assemble the day of serving.
Store in the fridge till you serve it and enjoy!
Happy Holidays <3