Christmas Wreath Pavlova with Berries & Mascarpone Whipped Cream - Holiday Desserts

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

pistachios

💰Cheaper: almonds

Almonds are more affordable while providing a similar crunch.

Preheat the oven to 200 degrees Fahrenheit.

Bring 6 large egg whites to room temperature and add them to a mixing bowl.

Wash the mixing bowl and whisk with degreasing soap and white vinegar to remove any grease.

Add 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, 1 tablespoon of corn starch, and 1 teaspoon of cream of tartar to the egg whites.

Whisk the egg whites on medium speed for about 30 seconds.

Gradually add 2 cups of baker's sugar one tablespoon at a time while whisking on medium speed for 8 to 10 minutes.

Scrape down the sides of the bowl periodically to incorporate all the sugar into the egg whites.

Continue whisking for another 15 to 20 minutes until the mixture reaches stiff peaks and the sugar is completely dissolved.

Transfer the meringue to a pastry bag fitted with a large French tip.

Pipe the meringue onto a lined baking sheet, shaping it into a wreath with a hollow center, using a drawn 6-inch circle as a guide.

Create dollops of meringue on top to hold the whipped cream later.

Bake in the preheated oven for 1.5 hours without opening the door.

Turn off the oven and let the meringue cool inside for 3 to 4 hours, or overnight if preferred.

In a medium saucepan, combine 2 cups of fresh raspberries and 1/3 cup of white granulated sugar over medium heat.

Simmer the raspberries and sugar until the raspberries have fallen apart and formed a jam-like consistency.

Strain the raspberry sauce through a fine mesh strainer to remove seeds, pressing with a spatula.

Refrigerate the raspberry sauce to cool and thicken.

In a mixing bowl, add 4 ounces of softened mascarpone cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens