Holiday Pavlova Wreath

This festive Pavlova Wreath has a crispy crunchy shell and a marshmallowy interior topped with whipped cream, sugared cranberries and fresh mint.


  • 8 large egg whites, room temperature
  • 2 1/2 cups granulated sugar (the finer the texture the better)
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract (or better yet, vanilla bean paste)
  • 2 cups heavy whipping cream
  • garnish: sugared cranberries and fresh mint leaves


  1. Preheat oven to 400-degrees F. Line a large baking sheet (at least 13×18-inches) with parchment paper.
  2. Using an electric mixer whisk egg whites on high until stiff. Continuing to beat, gradually add sugar and beat until dissolved. Add lemon juice and extract, then sprinkle/sift in cornstarch; beat on high until very stiff and glossy peaks form, about 3-5 more minutes.
  3. Using a rubber spatula, gently shape meringue into a ring. Reduce oven temperature to 200-degrees F. Bake meringue for 1 hour and 15 minutes. Turn off oven and leave meringue in oven until totally cooled (about 4 hours).* Store in airtight container until ready to serve. Before decorating, gently transfer the meringue to a cake plate.
  4. In the bowl of a stand mixer fitted with a whisk, beat heavy whipping cream until stiff peaks form.
  5. Gently spread whipped cream evenly over top of meringue wreath, or using a frosting bag with wide tip, pipe whipped cream as desired on top of meringue.
  6. Decorate the top with sugared cranberries and fresh mint leaves.

Source : allrecipes.Com

You May Like:  Salted Butterscotch Pudding Pretzel Cookies