PAVLOVA WREATH

I was scrolling through Instagram and Nea Arentzen posted her pavlova wreath recipe. It inspired me to try it for the very first time. It was actually fairly simple but really looks impressive.

I love to try new recipes and flavor combinations I wouldn't typically gravitate towards! The pavlova's crunchy outside and soft inside pair perfectly with the smooth whipped cream and tangy berries.

INGREDIENTS

6 Egg Whites, room temperature

4 tsp. Lemon Juice

2 tsp. Cornstarch

scant 1 cup Granulated Sugar

roughly 1½ cup Powdered Sugar, plus more for dusting

a pinch of Salt

2 cups Heavy Whipping Cream, whipped to soft peaks

Berry Jam, for topping - homemade or store bought

Blueberries, for topping

¼ cup Pomegranate Seeds, for topping

Rosemary Sprigs

INSTRUCTIONS

1. Heat the oven to 200 degrees F with a rack placed in the lower position. On a parchment-lined rimmed baking sheet, draw a 10-inch wide circle. I traced a 10-inch round baking pan with a pencil.

2. In a stand mixer with the whisk attachment, whip the eggs on medium-high until they start to froth. Meanwhile, in a small bowl, combine the lemon juice and cornstarch. Add the lemon juice and cornstarch to the egg whites.

3. With the mixer running, slowly pour in the granulated sugar and salt. Continue whipping until most of the sugar has dissolved and they've reached very stiff peaks, about 10 minutes.

4. Sift in the powdered sugar and fold in very gently with a spatula.

5. Pipe or dollop the meringue onto the traced parchment paper. I made 8 dollops total. Don't be afraid to go high, you have a lot of meringue.

6. With a spoon, scoop a little well in the center of each dollop.

7. Bake for 1 hour and 30 minutes until mostly dried out*; prop the oven open very slightly and let fully cool, about 1 hour. I propped the oven open with a wooden spoon after turning it off.

8. Once it's fully cooled, very carefully transfer it to a serving plate. The inside of this meringue is soft, which means it will unfortunately be much harder to transfer without breaking. You could either serve it on the parchment, or you can slide the parchment out from underneath as you slide the pavlova onto a plate. If it breaks, no big deal! You'll cover the entire thing with cream and berries anyway.

9. In a large bowl or stand mixer with the whisk attachment, mix your heavy whipping cream until soft peaks form. I liked this component to stay unsweetened since the rest of the dessert already is loaded with sugar.

10. Garnish with whipped cream, jam, fresh berries, pomegranate seeds, and little sprigs of rosemary. Dust with powdered sugar.

*My wreath was "weeping" which meant the sugar was dissolving a bit out the sides which could mean a multitude of different things but have no fear its okay. You can just clean up the sugar that leaked and carry on. It definitely led to my wreath breaking when transferring because the sugar hardened and stuck to the paper a bit. You literally cannot tel in the photos though, all a learning process!!!

This is a recipe you should definitely make day-of and assemble just before hosting or serving.

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Heat the oven to 200 degrees F with a rack placed in the lower position. On a parchment-lined rimmed baking sheet, draw a 10-inch wide circle. I traced a 10-inch round baking pan with a pencil.

In a stand mixer with the whisk attachment, whip the eggs on medium-high until they start to froth. Meanwhile, in a small bowl, combine the lemon juice and cornstarch. Add the lemon juice and cornstarch to the egg whites.

With the mixer running, slowly pour in the granulated sugar and salt. Continue whipping until most of the sugar has dissolved and they've reached very stiff peaks, about 10 minutes.

Sift in the powdered sugar and fold in very gently with a spatula.

Pipe or dollop the meringue onto the traced parchment paper. I made 8 dollops total. Don't be afraid to go high, you have a lot of meringue.

With a spoon, scoop a little well in the center of each dollop.

Bake for 1 hour and 30 minutes until mostly dried out*; prop the oven open very slightly and let fully cool, about 1 hour. I propped the oven open with a wooden spoon after turning it off.

Once it's fully cooled, very carefully transfer it to a serving plate. The inside of this meringue is soft, which means it will unfortunately be much harder to transfer without breaking. You could either serve it on the parchment, or you can slide the parchment out from underneath as you slide the pavlova onto a plate. If it breaks, no big deal! You'll cover the entire thing with cream and berries anyway.

In a large bowl or stand mixer with the whisk attachment, mix your heavy whipping cream until soft peaks form. I liked this component to stay unsweetened since the rest of the dessert already is loaded with sugar.

Garnish with whipped cream, jam, fresh berries, pomegranate seeds, and little sprigs of rosemary.

Dust with powdered sugar and serve! This dessert will look so great on any dessert table this holiday season. The best part is you can add any toppings you would like; poached pear, blackberries, or candied oranges!

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!