Description
A stunning pavlova wreath inspired by winter themes, featuring a crisp meringue base topped with cinnamon-spiced cream and fresh cranberries for a festive holiday dessert.
Ingredients
Scale
- 4 large egg whites
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon cornstarch
- 300 ml heavy cream
- 2 teaspoons ground cinnamon
- 200 g fresh cranberries
- 2 tablespoons powdered sugar
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper and draw a 25cm circle on it.
- In a clean bowl, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, until the mixture is glossy and thick.
- Fold in the vanilla extract, white vinegar, and cornstarch gently.
- Spoon the meringue onto the prepared circle, shaping it into a wreath form with a slight indentation in the center.
- Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely.
- Whip the heavy cream with ground cinnamon until soft peaks form.
- Once the pavlova is cool, spread the cinnamon cream over the top.
- Arrange fresh cranberries and mint leaves on the cream for garnish, and dust with powdered sugar before serving.
Notes
Ensure egg whites are at room temperature for better volume. This dessert is best served on the day it’s made to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Dessert
- Cuisine: Australian
Nutrition
- Calories: 350
- Sugar: 40g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g