Ingredients
Pavlova
| large egg whites, room temperature |
7
|
| granulated sugar |
2 cups
|
| cornstarch |
2 tbsp.
|
| distilled white vinegar |
2 tsp.
|
| vanilla extract |
1 tsp.
|
Whipped Cream
| heavy whipping cream |
2 cups
|
| orange, zested |
1
|
| sugar |
1 tbsp.
|
| vanilla extract |
1 tsp.
|
Serving
| fresh raspberries & blackberries |
1 1/2 cups
|
| pomegranate arils |
1/4 cup
|
| mint leaves |
1
|
Directions
Pavlova
- PREHEAT oven to 250°F.
- TRACE 9 3-inch circles onto parchment paper using a small bowl and then FLIP it over and PLACE the parchment onto a baking sheet.
- WHISK egg whites in a large bowl with either an electric mixer or a whisk attachment of a stand mixer until soft peaks form (approx. 5 minutes).
- Once soft peaks have formed, ADD the granulated sugar one spoonful at a time until all has been incorporated and still peaks have formed (approx 7 minutes).
- ADD cornstarch, vinegar, and vanilla, and then WHISK to combine.
- SPOON the mixture into a large piping bag with a plain tip and then PIPE onto the parchment paper. PIPE circular mounds and then USE a small spoon to create dents for you to fill later.
- BAKE for 35-40 minutes and then TURN OFF the oven and LEAVE the pavlova in the oven with the door closed for another hour to slowly cool down.
Whipped Cream
- While the pavlova is cooling, BEAT whipping cream with orange zest, sugar, and vanilla until soft peaks form.
Serving
- To assemble as a holiday wreath, ARRANGE the mini pavlovas into a circle and TOP with whipped cream, berries, and mint.