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Name: Pavlova Wreath
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: 10
Cuisine: not set
Ingredients: 6 large egg whites room temperature; 2 cups plus 1 Tbsp sugar plus more for rolling; 1 tsp distilled white vinegar; 1 tsp cornstarch; 1 tsp vanilla extract; 1 1/2 cups fresh or partially thawed frozen cranberries; 1 1/4 cups Greek yogurt; 1/2 cup heavy cream; Pomegranate seeds, red currants, mint leaves for serving

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INGREDIENTS

6 large egg whites ; room temperature
2 cups plus 1 Tbsp sugar ; plus more for rolling
1 tsp distilled white vinegar
1 tsp cornstarch
1 tsp vanilla extract
1 1/2 cups fresh or partially thawed frozen cranberries
1 1/4 cups Greek yogurt
1/2 cup heavy cream
Pomegranate seeds, red currants, mint leaves ; for serving

INSTRUCTIONS

Whisk egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in vinegar, cornstarch, and vanilla.

Transfer mixture to a large piping bag fitted with a large plain tip. Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment paper in a circle, using traced rings as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour 10 minutes. Turn off heat; let stand in oven 1 hour.

Meanwhile, in a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool in liquid. Drain cranberries and transfer to a wire rack; let dry 30 minutes. Roll 3 Tbsp of individual berries in sugar to coat.

To serve, whisk yogurt with heavy cream and remaining 1 Tbsp sugar until silky; divide among hollows in pavlovas. Garnish with sugared and unsugared cranberries, pomegranate seeds, currants, and mint

NOTES

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Pavlova Wreath

6 large egg whites room temperature
2 cups plus 1 Tbsp sugar plus more for rolling
1 tsp distilled white vinegar
1 tsp cornstarch
1 tsp vanilla extract
1 1/2 cups fresh or partially thawed frozen cranberries
1 1/4 cups Greek yogurt
1/2 cup heavy cream
 Pomegranate seeds, red currants, mint leaves for serving

Preheat oven to 250.  Trace a 10-inch diameter circle on a piece of parchment paper with a pencil.  Trace a 5 1/2 inch diameter circle in the center of larger circle.  Place on a baking sheet, tracing-side down.
Whisk egg whites on medium-high speed until soft peaks form.  Gradually add 1 1/2 cups sugar, beating until stiff peaks form.  Beat in vinegar, cornstarch, and vanilla.
Transfer mixture to a large piping bag fitted with a large plain tip.  Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment paper in a circle, using traced rings as a guide.  With the back of a spoon, create a hollow in each mound.  Bake until ring easily lifts off parchment, about 1 hour 10 minutes.  Turn off heat; let stand in oven 1 hour.
Meanwhile, in a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil.  Add cranberries; return to a boil, then reduce heat and simmer 2 minutes.  Let cool in liquid.  Drain cranberries and transfer to a wire rack; let dry 30 minutes.  Roll 3 Tbsp of individual berries in sugar to coat.
To serve, whisk yogurt with heavy cream and remaining 1 Tbsp sugar until silky; divide among hollows in pavlovas.  Garnish with sugared and unsugared cranberries, pomegranate seeds, currants, and mint

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 10 Servings

Calories: 34
Calories from Fat: 20 (59%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 8.2mg		3 %
Sodium 38.1mg		1 %
Potassium 47.1mg		1 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 34

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