TasteToronto | Christmas Pavlova Wreath

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Christmas Pavlova Wreath

Easy

Christmas Pavlova Wreath

Tara Omidvar

Tara Omidvar

Instagram
Christmas Pavlova Wreath

Method

Pavlova Wreath 7 Steps

  • Step 1

    Preheat the oven to 225°F. Place an oven rack in a lower part of the oven.

  • Step 2

    Using a pen, draw a 10-inch circle on parchment paper. Then draw a 6-inch circle in the center of the larger circle. Place the parchment paper on a baking sheet, draw side down.

  • Step 3

    Using an electric stand mixer or hand mixer, whip egg whites in a dry clean bowl for about 3 minutes on medium speed until soft peaks form.

  • Step 4

    Turn the mixer to medium-high speed. Start adding the sugar slowly, 1 tablespoon at a time, until all the sugar is incorporated. The egg whites should be triple in size, in stiff peak form and shiny by now.

  • Step 5

    Mix the cornstarch and white vinegar together. Add the mixture to the egg whites with vanilla extract and keep whipping for another minute.

  • Step 6

    Transfer the mixture to a piping bag with a plain piping tip. Pipe 8-9 even mounds onto parchment paper, using trace ring as a guide. Use back of a spoon to create a hollow in each mound.

  • Step 7

    Bake it in the preheated oven for 1 hour and 20 minutes. After that, turn the oven off and let the pavlova sit for at least 1 hour. Do not open the oven door at all or the pavlova can crack.

Raspberry Mint Coulis 3 Steps

  • Step 1

    While the pavlova is in the oven, in a small saucepan bring raspberries, sugar and mint leaves to a boil over medium heat.

  • Step 2

    Reduce the heat to low and let simmer for about 10 minutes or until sugar is dissolved and raspberries are soft.

  • Step 3

    Turn off the heat and blend the mixture with a hand blender. Pour it into a bowl through a very fine sieve. Add the lemon juice and let it cool down.

To Serve 5 Steps

  • Step 1

    Whip the heavy cream with icing sugar until stiff peaks form.

  • Step 2

    Spread the whipped cream on top of the Pavlova.

  • Step 3

    Spoon the raspberry coulis on top.

  • Step 4

    Top it with fresh berries and slivered pistachio.

  • Step 5

    Note: Pavlova can be made ahead a couple of days, store covered in a cool dry place. But once it's topped with cream and fruits it's best to be serve in the same day.

Tags:

Toronto Recipes

Pavlova

Pavlova Wreath

Christmas Pavlova Wreath

Easy

Christmas Pavlova Wreath

Tara Omidvar

Tara Omidvar

Instagram
Christmas Pavlova Wreath

Yields:

Serves 8

Prep Time:

0 hours 30 mins

Cook Time:

1 hours 20 mins

0.0

Rate This Recipe

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Ingredients

Pavlova Wreath

  • 4 egg whites

  • 1 cup granulated sugar

  • 1/2 teaspoon white vinegar

  • 1/2 teaspoon cornstarch

  • 1 teaspoon vanilla extract

Raspberry Mint Coulis

  • 1 cup fresh raspberries

  • 2/3 cup sugar

  • 10 fresh mint leaves

  • 1 tablespoon lemon juice

To Serve

  • 1 cup heavy cream (35%)

  • 1 cup fresh strawberries (cut in half or quartered)

  • 1 cup fresh raspberries

  • 2 tablespoons slivered pistachios

  • 3 tablespoons icing sugar

Send list of ingredients to myself

Method

Pavlova Wreath 7 Steps

  • Step 1

    Preheat the oven to 225°F. Place an oven rack in a lower part of the oven.

  • Step 2

    Using a pen, draw a 10-inch circle on parchment paper. Then draw a 6-inch circle in the center of the larger circle. Place the parchment paper on a baking sheet, draw side down.

  • Step 3

    Using an electric stand mixer or hand mixer, whip egg whites in a dry clean bowl for about 3 minutes on medium speed until soft peaks form.

  • Step 4

    Turn the mixer to medium-high speed. Start adding the sugar slowly, 1 tablespoon at a time, until all the sugar is incorporated. The egg whites should be triple in size, in stiff peak form and shiny by now.

  • Step 5

    Mix the cornstarch and white vinegar together. Add the mixture to the egg whites with vanilla extract and keep whipping for another minute.

  • Step 6

    Transfer the mixture to a piping bag with a plain piping tip. Pipe 8-9 even mounds onto parchment paper, using trace ring as a guide. Use back of a spoon to create a hollow in each mound.

  • Step 7

    Bake it in the preheated oven for 1 hour and 20 minutes. After that, turn the oven off and let the pavlova sit for at least 1 hour. Do not open the oven door at all or the pavlova can crack.

Raspberry Mint Coulis 3 Steps

  • Step 1

    While the pavlova is in the oven, in a small saucepan bring raspberries, sugar and mint leaves to a boil over medium heat.

  • Step 2

    Reduce the heat to low and let simmer for about 10 minutes or until sugar is dissolved and raspberries are soft.

  • Step 3

    Turn off the heat and blend the mixture with a hand blender. Pour it into a bowl through a very fine sieve. Add the lemon juice and let it cool down.

To Serve 5 Steps

  • Step 1

    Whip the heavy cream with icing sugar until stiff peaks form.

  • Step 2

    Spread the whipped cream on top of the Pavlova.

  • Step 3

    Spoon the raspberry coulis on top.

  • Step 4

    Top it with fresh berries and slivered pistachio.

  • Step 5

    Note: Pavlova can be made ahead a couple of days, store covered in a cool dry place. But once it's topped with cream and fruits it's best to be serve in the same day.

Tags:

Toronto Recipes

Pavlova

Pavlova Wreath

Christmas Pavlova Wreath