Holiday Pavlova Wreath
Ingredients
For the pavlova
For the whipped cream
For serving
Instructions
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Preheat oven to 250°F.
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Trace 9 3-inch circles onto parchment paper using a small bowl and then flip it over and place the parchment onto a baking sheet.
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Whisk egg whites in a large bowl with either an electric mixer or a whisk attachment of a stand mixer until soft peaks form (approx. 5 minutes).
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Once soft peaks have formed, begin to add the granulated sugar, one spoonful at a time until all has been incorporated and still peaks have formed (approx 7 minutes).
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Add cornstarch, vinegar, and vanilla and then whisk to combine.
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Spoon the mixture into a large piping bag with a plain tip and then pipe onto the parchment paper. Pipe circular mounds and then use a small spoon to create dents for you to fill later.
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Bake for 35-40 minutes and then turn off the oven and leave the pavlova in the oven with the door closed for another hour to slowly cool down.
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While the pavlova is cooling, beat whipping cream with orange zest, sugar, and vanilla until soft peaks form.
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To assemble as a holiday wreath, arrange the mini pavlovas into a circle and top with whipped cream, berries, and mint.
