Wreath Shaped Christmassy Pavlova Recipes

PAVLOVA WREATH

Pavlova Wreath image

Enchant guests (but keep things easy in the kitchen) with this ethereal wreath of pavlova puffs. Each segment of tender, silky goodness cradles a dollop of tangy cream and jewel-like fruit. Add sparkly sugar-encrusted cranberries, and this dessert is truly the fluff of dreams.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h50m

Number Of Ingredients 9

Ingredients

6 large egg whites, room temperature
2 cups and 1 tablespoon sugar, plus more for rolling
1 teaspoon distilled white vinegar
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 cups fresh or partially thawed frozen cranberries
1 1/4 cups skyr or Greek yogurt
1/2 cup heavy cream
Pomegranate arils (seeds), red currants, and mint leaves, for serving

Steps:

Preheat oven to 250 degrees. Trace a 10-inch-diameter circle on a piece of parchment with a pencil. Trace a 5 1/2-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
Whisk egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in vinegar, cornstarch, and vanilla.
Transfer mixture to a large piping bag fitted with a large plain tip (such as Ateco #808). Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle, using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven 1 hour.
Meanwhile, in a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool in liquid. Drain cranberries and transfer to a wire rack; let dry 30 minutes. Roll 3 tablespoons of individual berries in sugar to coat.
To serve, whisk skyr with heavy cream and remaining 1 tablespoon sugar until silky; divide among hollows in pavlovas. Garnish with sugared and unsugared cranberries, pomegranate arils, currants, and mint.

WREATH SHAPED CHRISTMASSY PAVLOVA

Wreath shaped Christmassy pavlova image

A perfect meringue wither a delectable Chewey centre. Covered in whipped cream, a raspberry coulis, and mouthwatering summer fruits - strawberries, raspberries and blueberries

Provided by Jago2004

Time 2h30m

Yield Serves 10

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 120 degrees Celsius. Draw out on a piece of grease proof paper a circle 22cm in diameter (11cm radius) and then draw a smaller circle inside that of 14cm in diameter (7cm in radius). You will put the meringue inbetween these two lines.
Put all 4 egg whites into a bowl and whisk on high speed for about 4 minutes until stiff peaks begin to form. Lower the speed and add the caster sugar a tbsp at a time giving each spoonful about 30 seconds to mix in. The mixture should be glossy and form stiff peaks when you pull the whisk away
Turning off the whisk, sprinkle over the cornflower and white wine vinegar and fold it in slowly.
Put your meringue onto the grease proof paper you prepared and then put that onto a baking tray and put it in the oven for 2hrs.
For the coulis Blend together the the raspberries caster sugar and lemon juice until well combined For the whipped cream Whip the double cream with a whisk either with a hand whisk or an electric mixer for about 5 minutes until thick.
Spread the whipped cream over the meringue, pour on top the raspberry coulis and then place on the fruits

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