Description
A stunning, festive dessert featuring a crisp meringue wreath filled with vanilla-scented whipped cream, tart cranberries, and a dusting of snowy rosemary sugar.
Ingredients
Scale
For the Crust:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 vanilla bean, seeds scraped
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 cup fresh cranberries
- 1 sprig fresh rosemary, finely chopped
- Extra powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide for the wreath.
- In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, 1 tbsp at a time, beating until stiff, glossy peaks form.
- Gently fold in vinegar, cornstarch, and vanilla bean seeds until just combined.
- Spoon meringue onto the prepared circle, shaping into a wreath with a hollow center. Create swirls and peaks for texture.
- Bake for 1 hour 30 minutes, then turn off oven and let pavlova cool completely inside.
- Whip cream with powdered sugar until stiff peaks form. Spread over cooled pavlova.
- Top with fresh cranberries, sprinkle with chopped rosemary, and dust generously with powdered sugar before serving.
Notes
You can customize the seasonings to taste.