Christmas Wreath Pavlova

Named after a renowned Russian ballerina from the 1920s, the pavlova is a showstopping dessert sure to wow any crowd. This version, shaped like a wreath, gives it a festive charm and offers a delightful balance of textures and flavors. It has a crispy exterior and a soft, marshmallowy interior, complemented by silky, jam-flavored whipped cream. It’s then beautifully topped with sparkly sugared cranberries and fragrant rosemary, along with fresh raspberries and glistening ruby-hued pomegranate seeds, adding a touch of elegance and freshness. Here are some tips on how to make it.

Stiff peaks vs. soft peaks:
Interestingly, you will need to check for both stiff and soft peaks in this recipe. And if you have no idea what I’m talking about, don’t worry; read on for an explainer.

Firstly, the meringue needs to be whipped to stiff peaks to achieve maximum volume and stability. The meringue will look glossy and hold its shape firmly. Lift the whisk or beater straight up from the bowl. The peak that forms on the whisk and the mixture in the bowl should be stiff and remain upright without collapsing.

Alternatively, for the whipped cream, we want a soft and silky consistency. When you lift the beater or whisk from the bowl, the peak that forms will be soft and will curl over slightly at the tip.

What do I do with the extra yolks?
Check out this round-up of 14 ways to use leftover egg yolks, which features this egg-ceptionally delicious primavera carbonara.

Storage:
The sugared cranberries and rosemary can be made up to 3 days ahead and stored at room temperature in an airtight container. If the cranberries and rosemary have lost some sparkle, simply toss them in more sugar before using.

The meringue base can be made up to 2 days before serving, but if not stored properly (in an airtight container and in dry, cool conditions), you run the risk of the meringue becoming soft and sticky. We suggest baking it the day before you plan to serve it and keeping it stored in the oven until you’re ready to assemble.

It’s best to serve the pavlova once it’s assembled, but it can be stored in the fridge, loosely covered with plastic wrap, for up to 2 hours before serving; otherwise, the pavlova may start to absorb moisture from the whipped cream and lose its crispness.

Have you tried making this recipe? Let us know in the comments.