The Perfect Christmas Dessert: Pavlova Wreath
A Christmas Pavlova...heaven. This dessert is such a crowd-pleaser; it's a guaranteed success and a bit of a twist on traditional holiday confection. This dessert is straight from the queen of entertaining herself, Martha Stewart. You can watch her team making the recipe here.
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When it comes to desserts, few can rival the elegance and lightness of a pavlova. This meringue-based dessert is a true delight for the taste buds, with its crisp outer shell and soft, marshmallow-like interior.
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The exact origins of pavlova are a subject of debate between Australia and New Zealand. Both countries claim to be the birthplace of this iconic dessert. The most widely accepted story is that pavlova was created in the 1920s in honor of the famous Russian ballerina, Anna Pavlova, during one of her tours to Australasia.
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Pavlova is primarily made from egg whites, sugar, and vinegar or lemon juice. The addition of these acidic ingredients helps stabilize the meringue and create its signature texture. Cornstarch or cream of tartar is often added to give the pavlova a slightly chewy center
Ingredients
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6 large egg whites, room temperature
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2 cups and 1 tablespoon sugar, plus more for rolling
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1 teaspoon distilled white vinegar
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1 teaspoon cornstarch
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1 teaspoon pure vanilla extract
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1 ½ cups fresh or partially thawed frozen cranberries
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1 ¼ cups skyr or Greek yogurt
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½ cup heavy cream
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Pomegranate arils (seeds), red currants, and mint leaves, for serving
Directions
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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.
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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.
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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.
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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.
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To serve, whisk skyr with heavy cream and remaining 1 tablespoon sugar until silky; divide among hollows in pavlovas. Garnish with sugared and un-sugared cranberries, pomegranate arils, currants, and mint.
