Belle’s Pavlova Wreath

Name: Belle's Pavlova Wreath
Yield: Serves 8
Ingredients: 8 egg whites (1 cup), room temperature; Pinch of salt; 2 1/2 cups superfine sugar; 2 tbsp cornstarch; 1 tsp white vinegar; 1 1/4 cups cold heavy cream; 1 cup cold mascarpone; 1/4 cup powdered sugar + 1 tbsp vanilla; 1 1/2 cups raspberries, 1/2 cup pomegranate seeds, mint

A ring of crisp meringue mounds with marshmallow middles, crowned with mascarpone cream, raspberries and pomegranate. Belle’s trick: when the baking is done, turn the oven off and leave the door shut all night. The shell keeps two days, so top it just before serving.

Serves 8
70 min bake + overnight

A painted pavlova wreath: a ring of crisp meringue mounds topped with whipped cream, raspberries, pomegranate seeds and mint, on a white plate in a candlelit attic with a Christmas tree and snowy window.

Ingredients

8 egg whites (1 cup), room temperature
Pinch of salt
2 1/2 cups superfine sugar
2 tbsp cornstarch
1 tsp white vinegar
1 1/4 cups cold heavy cream
1 cup cold mascarpone
1/4 cup powdered sugar + 1 tbsp vanilla
1 1/2 cups raspberries, 1/2 cup pomegranate seeds, mint

You’ll wantan electric hand mixer, a baking sheet, baking paper and a mug to trace circles.

Method

Prep: Oven 320°F (fan 285°F). Trace 8-10 mug circles in a ring.
Whip: Whites + salt till foamy. Sugar a spoon at a time; whip 8-10 min, till smooth.
Fold: Fold in cornstarch + vinegar.
Shape: A big spoonful in each circle.
Bake: Turn DOWN TO 250°F (fan 212°F). 70 min.
The trick: Oven OFF, door shut, overnight.
Top: Whip cream, mascarpone, sugar, vanilla. Spread, add fruit. Keep cold.

Inspired by @creamy_confusion.