Christmas Wreath Pavlova with Berries & Mascarpone Whipped Cream

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Preheat the oven to 200°F (93°C). Line a large baking sheet with parchment and draw a 6-inch (15 cm) circle on the back as a guide.
2. Whisk the egg whites with the cream of tartar, cornstarch, vanilla and lemon juice on medium speed for about 30 seconds.
3. With the mixer on medium, add the 2 cups of ultra-fine sugar one tablespoon at a time over about 10 minutes, scraping down the bowl now and then.
4. Keep whisking on medium for 15 to 20 minutes, until the sugar has fully dissolved. Rub a little between your fingers; it should feel smooth, not grainy.
5. Pipe the meringue into a tall wreath on the parchment, following the circle, then smooth the sides and flatten the top slightly.
6. Bake at 200°F (93°C) for 1½ hours, then switch off the oven and let the pavlova cool inside for 3 to 4 hours without opening the door.
7. Once cool, keep the pavlova at room temperature until assembly, ideally shortly before serving.
8. For the raspberry sauce, cook the raspberries with the 1/3 cup sugar over medium heat until they simmer, then simmer 4 to 7 minutes until thick. Press through a fine sieve to remove the seeds, then chill.
9. For the cream, soften the 4 oz mascarpone at room temperature for about 15 minutes. Whisk it with the 1 teaspoon vanilla, 1/2 cup powdered sugar and 1 cup chilled heavy cream on slow speed, then faster for 4 to 5 minutes, until stiff peaks form. Refrigerate until assembly.
10. To assemble, pipe the whipped cream over the pavlova, spoon the raspberry sauce over the cream (keeping some for serving), and top with the fresh raspberries, strawberries and/or pomegranate arils.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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