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.