Dessert
Pavlova Wreath with Sugared Cranberries and Blueberry Jam
2 h 30 minServes 10Nutri-Score D€€
D
2 h 30 min
2 h 30 minPavlova Wreath with Sugared Cranberries and Blueberry Jam
what you need
Ingredients
egg whites (at room temperature)Dairy6 pieces
caster sugarPantry330 g
cornflourPantry10 g
white wine vinegarPantry5 ml- double cream (chilled)Dairy400 ml
- blueberry jamPantry150 g
cranberries (fresh)Produce150 g- granulated sugar (for rolling the cranberries)Pantry150 g
waterOther60 ml
pomegranate seedsProduce60 g- mint leaves (fresh)Produce10 g
per serving
Nutrition
331kcal
- Carbs
- 48 g
- Proteins
- 2 g
- Fat
- 15 g
what you’ll use
Tools
Stand mixer
Baking tray
Mixing bowl
Saucepan
Cooling rack
step by step
Method
- Step 1
Make the sugared cranberries
- Heat the water and granulated sugar in a saucepan until the sugar dissolves, then let cool slightly.
- Toss the cranberries in the syrup, drain and roll them in granulated sugar.
- Spread on a tray and leave to dry.
- Step 2
Whip the meringue
- Whisk the egg whites in a stand mixer until soft peaks form.
- Gradually add the caster sugar and whisk until thick and glossy.
- Fold in the cornflour and white wine vinegar.
- Step 3
Shape and bake the wreath
- Spoon the meringue onto a lined baking tray and shape it into a ring.
- Bake at 120 °C until crisp and dry, then leave to cool in the switched-off oven.
- Step 4
Whip the cream
- Whip the chilled double cream to soft peaks.
- Step 5
Assemble the wreath
- Spread the whipped cream over the cooled meringue ring.
- Dot with blueberry jam and scatter over the sugared cranberries and pomegranate seeds.
- Finish with mint leaves and serve.
most cooked first