Christmas Berry Pavlova Wreath with Lemon Curd
 
Cook time
Total time
 
Author:
Ingredients
  • 6 egg whites, room temperature
  • 1 1/2 cups fine, berry sugar
  • 3 tsp cornstarch
  • 1 ½ tsp lemon juice *can substitute with equal amount of cream of tartar
  • 1 ½ tsp clear vanilla extract or vanilla seeds from one pod (optional) *brown vanilla extract will tint your meringue so not recommended.
  • Toppings:
  • Lemon Curd
  • Whipped Cream
  • Pomegranate seeds
  • Raspberries
  • Sugared Cranberries
  • Sugared Rosemary
  • Cranberry & Pomegranate Marscapone Cream
Instructions
  1. Preheat oven to 250F.
  2. Lay a sheet of parchment paper on a silpat covered baking sheet. Using a large plate draw a 8-10" round. Using a bowl, trace a small 4" center round. This is the guide for your wreath. Turn the parchment over.
  3. Prewash your mixing bowl and whisk, scrubbing to remove any oils from previous use. Do the same with your spatula, all parts must be squeaky clean!
  4. Crack each egg, separating the egg white into a cup. Then add this to the mixing bowl of a stand mixer fitted with a whisk attachment.
  5. This ensures no egg yolk is ever in contact with the egg whites. If this happens the whites won't rise and you'll have to start over.
  6. Beat the egg whites on medium high (not high) until you have soft frothy peaks. On my Kitchen Aid stand mixer this is level 6 out of 10. This is about 6-7 minutes.
  7. Slowly add the fine berry sugar, one tablespoon at a time and let it blend for about 20 seconds. This takes a while but ensures the sugar dissolves within the egg whites.
  8. One all the sugar is incorporated, keep whipping at the same speed, checking to see if the sugar is dissolved by rubbing a small amount between your fingers. Anything gritty means you need to keep beating.
  9. One the batter reaches stiff, glossy peaks, lift the mixing stand and you'll see the batter doesn't "move" or slide back into the bowl.
  10. With the mixer on low, stir in the cornstarch, lemon juice and clear vanilla extract (if using). I found the lemon juice resulted in less cracking than when I used cream of tartar. Regular vanilla extract will turn your meringue brown so is not recommended.
  11. Once all is incorporated, dollop large spoonfuls around the wreath form. Using an offset spatula or knife, smooth the sides and top to form the shape of the wreath.
  12. Bake for approximately 90 minutes. Turn the oven off and leave overnight or at least for a few hours. Allowing the meringue to cool naturally in the oven reduces the amount of cracking that would occur if exposed quickly to the cooler room temperature.
  13. Top with anything you like, whipping cream, berries, pomegrate seeds, lemon curd.
Recipe by Just a Smidgen at https://justasmidgen.com/2025/12/27/christmas-pavlova-wreath-with-lemon-curd-or-cranberry-pomegranate-marscapone-cream/