Christmas Pavlova
This lovely Christmas Wreath Pavlova is sure to add a delightful dessert element to any holiday dinner table. Crispy fresh meringue, lemon (or lime!) curd, whipped cream, and berries on top make this a dessert everyone will oohhhh and ahhh over!
Servings: 10 servings
Calories: 379kcal
Equipment
Ingredients
pavlova
- 6 egg whites
- 1 1/2 cup granulated sugar
- 1 tsp vinegar
- 1 tsp corn starch
- 1 tsp vanilla extract
Whipped Cream
- 1 1/2 cup heavy whipping cream
- 2 TBSP sugar
- zest of one lemon optional
Toppings
- 1/2 cup pomegranate arils
- fresh raspberries
- edible glitter Optional
- mint leaves
citrus curd-can be lemon or lime
- 3/4 cup sugar
- 1/2 TBSP corn starch
- 1/2 cup lemon or lime juice
- 3 egg yolks
- 3 1/2 TBSP butter
Instructions
- preheat the oven to 250˚
- trace a 10 or 11-inch circle on a sheet of parchment paper, trace a 5-6 inch circle inside of it
- turn the paper over and place it on a large baking tray
- in the bowl of a stand mixer beat the egg whites on medium-high until they form soft peaks, don't overbeat them
- slowly add the sugar one Tablespoon at a time to the egg whites beating well between each addition
- when the sugar has been added sprinkle the corn starch over the egg whites and beat again, then add the vinegar and vanilla
- put in a large piping bag fitted with a one-inch nozzle OR with a one-inch hole cut in the end
- holding the bag vertically place the tip right close the pan and pipe out a plop of meringue between the two lines you drew on the paper, go around the circle making 10 even plops, the sides should touch
- then go back around and fill in each plop so it's nice and plump
- once it looks how you want it to look use a spoon to gently hollow out each plop[mv_schema_meta name="gently hollow out each plop"]
- place in the oven and bake for 60 minutes, when it's done turn the oven off and let it rest undisturbed for 60-90 minutes
- meanwhile, make the lemon curd whisk the sugar and corn starch together in a saucepan
- add the lemon juice and whisk to combine, then turn the heat on medium-low
- gently whisk in the egg yolks and the butter
- when the butter has melted switch to a wooden spoon
- stir constantly until the curd is thick, when it coats the back of a spoon and doesn't backfill that's when you know it's done
- take it off the heat and sieve it
- pour it into a jar put a lid on it and refrigerate it until cooled and you're ready to use it
- To Assemble: whip the cream and the sugar together adding lemon or lime zest if desired until the whipped cream is holding peaks, don't overbeat it
- place pavlova on a large serving platter, I used a pizza pan!
- [mv_schema_meta name="put a spoonful of curd in each hollowed out shell"]
[mv_schema_meta name="fill each hollow with lemon curd"]
- pipe whipped cream over the top
[mv_schema_meta name="top with whipped cream"]
- add arils and berries as desired
- garnish with edible glitter and mint leaves if desired[mv_schema_meta name="add edible glitter if desired"]
Nutrition
Serving: 1piece | Calories: 379kcal | Carbohydrates: 52g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 75mg | Potassium: 104mg | Fiber: 0.4g | Sugar: 50g | Vitamin A: 726IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 0.3mg