Holiday Wreath Pavlova

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. Put the egg whites in a stand mixer bowl with the cream of tartar, cornstarch, vanilla and lemon juice. Whisk together on medium speed for about 30 seconds.
3. On medium speed, add the castor sugar one tablespoon at a time over about 10 minutes, scraping down the sides of the bowl now and then.
4. Keep whisking on medium speed for 15 to 20 minutes, until the sugar has fully dissolved. Rub a little meringue between two fingers; it is ready when it is no longer grainy.
5. Pipe the meringue into a large-tipped piping bag (you may need to fill it twice). Pipe a circle onto the prepared sheet, then build it into a tall wreath. Smooth the sides and top with a spoon and flatten the top slightly to leave room for the cream and berries.
6. Bake at 200°F (93°C) for 1 ½ hours, then turn off the oven and let the pavlova cool in the oven for 3 to 4 hours. Do not open the oven door at any point.
7. Once cooled, keep the pavlova at room temperature until assembly.

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

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