
Yields:
8 serving(s)
Prep Time:
50 mins
Total Time:
5 hrs 10 mins
Cal/Serv:
457
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.
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Ingredients
Wreath
- 6
large egg whites, room temperature
- 1/4 tsp.
kosher salt
- 1 1/2 cups
(300 g.) granulated sugar
- 2 tsp.
cornstarch
- 1 tsp.
distilled white vinegar
- 1 tsp.
pure vanilla extract
Sugared Cranberries
- 3/4 cup
(150 g.) granulated sugar, divided
- 1 cup
fresh or partially thawed frozen cranberries
- 2
sprigs fresh rosemary, cut into 1" pieces
Whipped Cream & Assembly
- 2 cups
heavy cream
- 1 Tbsp.
granulated sugar
- 1/2 cup
four fruit preserves
Fresh raspberries and pomegranate seeds, for serving
Directions
Wreath
- Step 1Arrange a rack in center of oven; preheat to 300°. Draw a 9" circle in the center of a piece of parchment, turn over, and place on a baking sheet.
- Step 2 In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium-high speed until foamy, about 1 minute. With the mixer running, slowly add sugar and beat until thick, glossy, and stiff peaks form, 8 to 12 minutes. Beat in cornstarch, vinegar, and vanilla until combined.
- Step 3Spoon 8 (2") dollops of meringue onto parchment around the drawn circle, making sure each dollop touches to form a wreath shape. Using the back of spoon, form a shallow well in the center of each mound.
- Step 4Place meringue in oven and immediately reduce oven temperature to 250°. Bake until set but still white, about 1 hour, 15 minutes. Turn off oven and let pavlova cool completely in oven with the door closed until it’s a pinkish beige color, and crisp and dry on the outside, at least 2 hours and up to overnight.
Sugared Cranberries
- Step 1Meanwhile, in a small saucepan over medium heat, cook 1/2 c. sugar and 1/2 c. water, stirring frequently, until sugar dissolves and starts to simmer around the edges, about 4 minutes. Remove from heat, stir in cranberries, and let cool.
- Step 2Stir in rosemary. Using a slotted spoon, transfer cranberries and rosemary to a wire rack set in a baking sheet to drain. Let dry until sticky but no longer wet, about 30 minutes.
- Step 3Place remaining 1/4 c. sugar in a shallow dish. Working in batches if needed, add cranberries and rosemary and toss to coat.
Whipped Cream & Assembly
- Step 1In the large bowl of stand mixer fitted with the whisk attachment, beat cream and sugar on medium speed until soft peaks form, 2 to 3 minutes. Gently fold in preserves.
- Step 2Using a butter knife, loosen edges of pavlova. Carefully slide onto a platter. Spread whipped cream over. Top with raspberries, pomegranate seeds, and sugared cranberries and rosemary.
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