Christmas Pavlova Wreath with Cranberries, Pomegranate and Pistachios

Name: Christmas Pavlova Wreath with Cranberries, Pomegranate and Pistachios
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 180 g of Egg Whites; 250 g of Sugar; 1 tablespoon of Apple Cider Vinegar; 1 pinch of Salt; 1 teaspoon of Vanilla Extract; 2 g of Cream of Tartar; 15 g of Corn Starch; Whipped Cream; 150 g of Blueberries; 1 Pomegranate; 1 tablespoon of Sugar; 30 g of Pistachios

A crisp meringue wreath topped with whipped cream, cranberries, pomegranate and pistachios: a festive pavlova that is easier than it looks.

Recipe Christmas Pavlova Wreath with Cranberries, Pomegranate and Pistachios

Difficulty Medium
Preparation 40 minutes
Cooking 1 hour and30 minutes
Servings for 8 people

Pavlova is an elegant dessert that, according to tradition, is named after a classical ballerina, Anna Pavlova. It is very easy to make, soft and light, and today we’re making it in a version with Cranberries, Pomegranate and Pistachios: a showstopping idea that will impress everyone when it arrives at the table.

You don’t need to be a professional pastry chef to make Pavlova, but it is important to follow the instructions carefully to get a perfect Meringue. To finish it off and balance the sweetness of the Cream and the Meringue, we’ll use Pomegranate and Cranberries. The result is a dessert with a crisp shell and a soft heart of cream and fresh fruit.

Other Meringue Recipes we recommend include Lime Meringue Tart, Pink Grapefruit Meringue Tart and Mini Raspberry Pavlovas.

Ingredients for 8 people

For the meringue:
180 g of Egg Whites
250 g of Sugar
1 tablespoon of Apple Cider Vinegar
1 pinch of Salt
1 teaspoon of Vanilla Extract
2 g of Cream of Tartar
15 g of Corn Starch
To finish:
Whipped Cream to taste
150 g of Blueberries cranberries
1 Pomegranate
1 tablespoon of Sugar
30 g of Pistachios chopped

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Method

To make the Christmas Pavlova Wreath with Cranberries, Pomegranate and Pistachios, start with the meringue. Using an electric mixer, or a stand mixer fitted with the whisk attachment, whip the egg whites with the salt, cream of tartar and vanilla.
Meanwhile, in a separate bowl, combine the sugar with the cornstarch, then add it to the egg whites one spoonful at a time. Finally, pour in the vinegar, which helps keep the meringue white and glossy.
Transfer the mixture to a piping bag fitted with a star tip and pipe mounds of meringue onto a baking sheet lined with parchment paper. You’ll need 8 in total, arranged in a ring.
Bake at 120 °C (250 °F) for an hour and a half, then turn off the oven and let the meringue cool inside with the door slightly open.
Meanwhile, put half the cranberries and half the pomegranate seeds in a pan with the sugar. Cook them over medium heat, crushing them with the back of a spoon so they release their juices. Turn off the heat and let them cool.
Once the meringue has cooled, top the dessert with dollops of whipped cream, decorate it with the fresh fruit and the fruit cooked in the pan, and finally scatter over the chopped pistachios. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can personalize this dessert with whatever fruit you like best. We recommend choosing tart varieties to balance the very sweet flavor of the pavlova, as we did with the Mini Raspberry Pavlovas.

Tips

Here are a few tips for a perfect Pavlova:

separate the eggs while they are cold, then leave the whites at room temperature for a while before whipping them
when you whip the egg whites, use a stainless steel or glass bowl for the best results
to stabilize the meringue, you can replace the cream of tartar (which is flavorless) with white vinegar (not wine vinegar, mind you)

Storage

The Christmas Pavlova Wreath with Cranberries, Pomegranate and Pistachios keeps in the fridge for 2-3 days at most.