This dessert is a showstopper! … and makes a beautiful centerpiece. It is also just as delicious as it is pretty. The seasonal cranberries add a lovely tartness.
- 6 egg whites room temperature
- 1-1/2 cups granulated sugar
- 2 tsp cornstarch
- 1 tsp vanilla extract
- 1/2 tbsp lemon juice
- 1/2 cup cranberries
- 2/3 cup granulated sugar divided
- 1/2 cup water
- 1 cup cool whip or stabilized whipped cream
- 1/2 cup mascarpone softened
- 1/4 cup pomegranate arils
- Fresh rosemary sprigs for garnish, optional
- Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper. Draw the outline of a wreath on the parchment paper. Set aside.
- With an electric or stand mixer, whisk the egg whites until foamy. Gradually add in the granulated sugar and whisk for an additional 6 to 7 minutes. The mixture should be stiff and shiny.
- With the mixer off, add the lemon juice and vanilla extract. Sift the cornstarch into the bowl and turn the mixer back on to whisk for 1-2 minutes.
- Transfer the meringue onto prepared baking sheet shaping it into the wreath.
- Bake at 250°F for 1 hour and 30 minutes. Turn the oven off and let sit in closed oven overnight.
- Meanwhile, boil together 1/2 cup sugar and 1/2 cup water until the sugar is dissolved. Let cool for 5 minutes and then combine with cranberries in a bowl. Stir to coat. Cover and refrigerate overnight. Drain liquid from bowl.
- Add remaining sugar to small bowl. Toss cranberries in the sugar and then place on a plate and let dry for one hour.
- Ina large bowl, gently fold together the whipped cream and mascarpone. Spoon on top of pavlova. Top with sugared cranberries and pomegranate arils. Decorate with fresh rosemary before serving.
Once the meringue is removed from the oven, you can cover loosely in plastic wrap for up to 2 days.
Tried this recipe?Let us know how it was!