Holiday Pavlova Wreath

Ingredients and Directions

Pavlova

Directions

1. Preheat oven to 250°F.

2. 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.

3. 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).

4. 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).

5. Add cornstarch, vinegar, and vanilla and then whisk to combine.

6. 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.

7. 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.

Ingredients

• 7 large egg whites, room temperature
• 2 cups granulated sugar
• 2 tbsp. cornstarch
• 2 tsp. distilled white vinegar
• 1 tsp. vanilla extract

Whipped Cream

Directions

1. While the pavlova is cooling, beat whipping cream with orange zest, sugar, and vanilla until soft peaks form.

Ingredients

• 2 cups heavy whipping cream
• 1 orange, zested
• 1 tbsp. sugar
• 1 tsp. vanilla extract

Serving

Directions

1. To assemble as a holiday wreath, arrange the mini pavlovas into a circle and top with whipped cream, berries, and mint.

Ingredients

• 1 1/2 cups fresh raspberries & blackberries
• 1/4 cup pomegranate arils
• 1 mint leaves