Merry Christmas and Happy Holidays everyone!! It’s been a long time since my last post, but, I’m super excited to share my first attempt with Pavlova! Don’t worry, I’ll keep it short 😉
Pavlova Christmas Wreath with Whipped Cream, Cranberry Jam and Raspberries, Blueberries, and Mint! 🎄 What are you plans for Christmas day? 🥂
Christmas Wreath
On the first day of Christmas
I thought I’d make a wreath
With meringue, so it’s edible, indeed! 😉
Recipe (a healthy 4-5 portions)
Ingredients
Meringue
- 6 – Large Eggs
- 335g – Powdered Sugar
- A pinch (3g) – Cream of Tartar
Cranberry Jam with Raspberries
- 200g – Cranberries
- 150g – Sugar
- 170g – Raspberries
Other Toppings
- Whipped Cream
- Blueberries
- Mint
Method
Cranberry Jam (can be made well in advance)
- Combine cranberries and sugar in a pot and cook them in medium low until the cranberries begin to pop
- Taste test and adjust sugar to your liking
- Turn the heat to medium and let the water evaporate
- Can it or store it in airtight container in the fridge until later use
- Combine the cranberry jam with the raspberries and mix them well, if you’re using it as a topping for the pavlova!
Meringue
- Preheat oven to 320°F
- Add cream of tartar to egg whites
- Whip the mixture to stiff peaks while gradually adding the sugar. I went for the manual method and it took me about 2 hours
- Line a baking sheet with parchment and trace a bowl outline with the egg whites
- Use a large spoon, and spoon in the egg whites around the outline in large balls
- Bake in the oven for 1 hour (it should still be fairly white, don’t worry about the cracks)
- Let the baked meringue cool in the oven for 1 hour or overnight
- Top with whipped cream, raspberry jam and raspberries, blueberries, and mint or any other toppings that you like! 😁
Brunilda Writes 