Delicious and perfectly sweet, this holiday pavlova wreath with cinnamon cream and fresh cranberries is a wonderful alternative dessert for the holidays!
Ingredients:
For the Meringue:
- Egg whites – 6 pieces
- Granulated sugar – 300 g
- Cornstarch – 1 teaspoon
- Lemon juice – 1 teaspoon
For the Frosted Fruits:
- Granulated sugar – 0.5 cup
- Cranberries – 2 cups
- Water – 0.5 cup
For the Cinnamon Cream:
- Cinnamon cookie spread – 0.5 cup
- Mascarpone cheese – 250 g
- 36% cream – 200 ml
For Decoration:
- Orange – 1 piece
- Fresh rosemary
Preparation:
Meringue Wreath: Step 1: Beat the Meringue In the bowl of a mixer, add the egg whites and start beating them. Gradually add sugar once the egg whites are slightly foamy, and continue beating. When the sugar dissolves and the egg whites are stiff, turn off the mixer, add lemon juice and cornstarch. Gently fold everything together.
Tip: If you don’t have cornstarch, you can use cream of tartar instead.
Step 2: Shape the Meringue Wreath On a baking sheet lined with parchment paper, draw a circle with an outer diameter of 24 cm and an inner diameter of 14 cm. Using an ice cream scoop, spread the prepared meringue within the drawn circle.
Step 3: Dry the Meringue Just before placing the meringue in the oven, reduce the temperature to 110°C. Dry the wreath for about 2 hours until it is completely dry and lightly golden.
Frosted Fruits: Step 1: Prepare the Sugar Syrup In a saucepan, combine powdered sugar and water. Heat over low heat, stirring until the sugar dissolves and the syrup starts to boil.
Step 2: Coat the Cranberries in Sugar Syrup Transfer the cranberries to the sugar syrup and mix well to coat them completely. Cover a cooling rack with parchment paper and, using a slotted spoon, transfer the cranberries onto it. Arrange the cranberries so they don’t stick together, then let them sit for about 1 hour to dry and cool.
Step 3: Coat the Cranberries in Sugar Sprinkle sugar on a flat plate and roll the cranberries in it. Then transfer the cranberries back to the cooling rack and dry them again for about 1 hour.
Cinnamon Cream: Beat mascarpone cheese with cream until fluffy and stiff peaks form. Then add cinnamon cookie spread and beat for a while longer until well combined.
Decoration: Wash the orange thoroughly and slice it. Spread the cinnamon cream over the baked and cooled meringue wreath. Decorate with orange slices, sprigs of rosemary, and frosted cranberries.
