PAVLOVA WREATH

Pavlova Wreath image

Provided by Martha Stewart

Time 2h50m

Number Of Ingredients 9

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6 large egg whites, room temperature
2 cups and 1 tablespoon sugar, plus more for rolling
1 teaspoon distilled white vinegar
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 cups fresh or partially thawed frozen cranberries
1 1/4 cups skyr or Greek yogurt
1/2 cup heavy cream
Pomegranate arils (seeds), red currants, and mint leaves, for serving

Steps:

Preheat oven to 250 degrees. Trace a 10-inch-diameter circle on a piece of parchment with a pencil. Trace a 5 1/2-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
Whisk egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in vinegar, cornstarch, and vanilla.
Transfer mixture to a large piping bag fitted with a large plain tip (such as Ateco #808). Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle, using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven 1 hour.
Meanwhile, in a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool in liquid. Drain cranberries and transfer to a wire rack; let dry 30 minutes. Roll 3 tablespoons of individual berries in sugar to coat.
To serve, whisk skyr with heavy cream and remaining 1 tablespoon sugar until silky; divide among hollows in pavlovas. Garnish with sugared and unsugared cranberries, pomegranate arils, currants, and mint.