Christmas Pavlova Wreath

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

A festive spin on my favourite dessert; with the flavours of Christmas in a perfectly light and airy dessert that will put anyone in the Christmas spirit.

Yield/Serving: 4 – 6
Prep Time: 20 min.
Bake Time: 1 hour 30 min
Cook Time: 20 min.
Difficulty level is: Medium, time consuming

Inspired by Epicurious

For Pavlova
• 3 egg whites
• 9 tsp granulated sugar
• 1 tsp raspberry balsamic vinegar
• 1 tsp lemon juice, freshly squeezed
Sugared Cranberries
• ½ cup cranberries
• ½ cup granulated sugar
• ½ cup water
Cranberry Pomegranate Maple Syrup
• ½ cup cranberries
• ½ cup pomegranate seeds
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• Remaining sugar syrup
Whipped Cream
• 1 cup whipping cream
• Sugared cranberries
• Pomegranate seeds
• Kiwi, cut into thin pieces

For Pavlova
1. Preheat oven to 250°F.
2. Using a piece of parchment paper trace one large plate and one small plate inside the large plate into a ring shape and place on a baking sheet.
3. Using an electric mixer, whisk the egg whites until soft peaks form.
4. Gradually add sugar 1 tsp at a time until the meringue forms into stiff shiny peaks. (bowl can be held upside down and nothing falls out)
5. Add balsamic vinegar, vanilla extract and lemon juice until incorporated.
6. Spread meringue within the ring shape and then bake for one and a half hours. When it is ready it will be crisp around the sides and dry on top. Let cool with the oven door slightly open and let remain in the oven overnight.
Sugared Cranberries
7. While the meringue is cooking; using a small saucepan boil water and sugar together until sugar is dissolved.
8. Let the sugar mixture cool down until lukewarm.
9. Put cranberries in a jar and pour the sugar mixture over top and cover.
10. Let the cranberries soak for 2 hours and drain and reserve the syrup for later for the cranberry pomegranate syrup.
11. Using a small bowl pour the cranberries in and mix the sugar until covered and let dry for 30 minutes and set aside.
Cranberry Pomegranate Maple Syrup
12. Combine cranberries, pomegranate seeds, maple syrup, vanilla extract and the remaining sugar syrup in a small saucepan and bring to a boil, stirring occasionally. Reduce temperature down to low and continue to stir until mixture thickens up a bit and then turn off once most of the cranberries have burst.
13. Using a sieve pour the syrup into a bowl and press out any remaining juices from the cranberries and pomegranates through the sieve.
14. Let cool down completely.
Whipped Cream
15. Using an electric mixer, whisk the whipping cream until cream thickens.
16. Place meringue on a cake pedestal.
17. Top with whipped cream and then start placing sugared cranberries, pomegranate seeds and kiwi.
18. Drizzle with syrup and serve.

• You can prepare the meringue the night before, like I did.
• If you need to get the syrup mixture to cool faster, place in the freezer for a few minutes.

Please Enjoy

My thoughts
Pavlova is probably my most favourite dessert to make, even though I don’t make it much because it is time-consuming. The meringue was light and crisp on the outside and chewy and soft on the inside. The sugared cranberries added a tartness and sweetness along with the pomegranate seeds and fresh kiwi all topped on the light and creamy whipped cream. This is a festive and beautiful dessert to look at. I was elated at how this turned out exactly how I envisioned it and once again my dessert was a pre-dessert as my taste testers couldn’t wait to try it including myself. I even had a piece for lunch yesterday.

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

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