Pavlova Holiday Wreath
By Julie Culpepper
Don’t let the name fool you. Pavlova is simply meringue that’s usually served in some sort of cake-like shape topped with fruits and jams. It most likely originated in Australia in the early 20th century and was named after the Russian ballerina Anna Pavlova. But New Zealand also makes a claim to its creation because she toured the two countries in the 1920s. There’s evidence pointing toward both countries that wish to lay claim to its creation, but Pavlova actually has roots that go even further back into the culinary world and has just evolved into the wonderful dessert known world-wide today (there are written accounts of a “foam cake” from Germany in the 1800s).
This recipe adapts a wreath shape for the holidays with a fall theme. It has a crisp outside texture and a soft, marshmallow-like center.
Ingredients
Meringue
-
6 large egg whites, room temperature
-
1 ½ cups superfine sugar
-
1 tsp fresh lemon juice
-
1 tsp cornstarch
Whipped Cream
-
2 cups heavy whipping cream
-
⅓ cup powdered sugar
-
1 tsp vanilla extract
Decorations
-
1 cup melted white chocolate
-
Any desired fresh sliced fruit
-
1 cup fresh red raspberry coulis (or jam)
-
1 cup fresh figs, quartered
Directions
Meringue
Heat oven to 280 °F. Line a baking sheet with parchment paper and trace a 12-inch diameter circle with a pencil. Trace a smaller 4-inch circle in the center and turn the parchment upside down to hide the markings.
In a bowl, beat the whites on medium-low speed for 3 minutes to form soft peaks. Turn the speed to low and slowly add the sugar until incorporated. Beat an additional 5 minutes until smooth. Add the lemon juice and cornstarch and beat another 5 minutes until the meringue is smooth and glossy with no lumps.
Spoon the meringue in tall nests around the large circle, keeping size and shape consistent. Leave an indentation on the tops to hold the garnishes. Bake in the center of the oven, immediately reduce the temperature to 230 °F, and bake for 2 hours. Turn the oven off and leave it closed for 2 more hours. Cool completely.
Whip the cream, gradually adding powdered sugar and vanilla until stiff peaks form. Keep cold until assembly.
Assembly
Gently brush melted chocolate on the top of the meringue wreath and let it cool until hard. Spoon the whipped cream along the crevices of each nest. Top with fruits and jams. Serves 6–8. Can be made ahead of time if wrapped tightly until assembly (without toppings). Cut pieces with a spatula, being careful not to serve the parchment paper to your guests.
