CHRISTMAS PAVLOVA WREATH – One Bite and You're in Holiday Heaven!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

mixed berries

🥗Healthier: sliced peaches

💰Cheaper: frozen berries

Frozen berries are often less expensive and still flavorful.

dark chocolate shavings

🥗Healthier: cacao nibs

💰Cheaper: chocolate chips

Chocolate chips are more accessible and affordable.

Beat 120g egg whites at room temperature with a pinch of salt and 1 tsp lemon juice until light foam forms.

Gradually add 200g powdered sugar in small portions while beating for 10-15 minutes until stiff peaks form.

Mix in 9g cornstarch on medium speed for a few seconds.

Using two spoons, spread the meringue onto the baking sheet in a circle, forming a neat wreath.

Level it out a little with a spoon or spatula and use a spoon to make patterns on the meringue.

Bake at 212°F (100°C) for about 2 hours.

In a saucepan, combine 100g frozen raspberries, 10g sugar, and 5g cornstarch, put on medium heat, bring to a boil, and cook until thickened.

Cover the raspberry mixture with cling film and let cool.

After baking, immediately transfer the meringue to a baking sheet and let it cool.

Beat 300g heavy cream (33%) until stiff peaks form, being careful not to overbeat.

Fill the meringue with whipped cream and decorate with berries.

Garnish with a sprig of rosemary and mint.

Assemble the pavlova before serving, as it quickly loses its crispness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens