James Martin Christmas Tree Pavlova Food

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PAVLOVA WREATH



Pavlova Wreath image

Enchant guests (but keep things easy in the kitchen) with this ethereal wreath of pavlova puffs. Each segment of tender, silky goodness cradles a dollop of tangy cream and jewel-like fruit. Add sparkly sugar-encrusted cranberries, and this dessert is truly the fluff of dreams.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h50m

Number Of Ingredients 9

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.

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  • Preheat the oven to 110C/90C Fan/Gas ½. Line a large baking tray with silicone or baking paper.
  • Whisk the egg whites in a clean bowl using an electric whisk, or in the bowl of a freestanding mixer, until soft peaks form when the whisk is removed.
  • Add 300g/10½oz of the caster sugar and continue to whisk until the mixture is smooth and glossy and stiff peaks form when the whisk is removed. You should hear the machine dropping down a gear as the meringue mixture reaches the correct consistency.
  • Transfer the meringue mixture to a piping bag. Pipe an outline of a Christmas tree shape onto the prepared baking tray. Pipe a rectangular trunk at the bottom.
  • Bake the Christmas tree in the oven for 1½-2 hours, or until firm, then remove from the oven and set aside to cool.
  • Meanwhile, make the filling. Bring the remaining caster sugar and 150ml/5fl oz water to the boil in a saucepan. Stir in the ground cloves, ground ginger, cinnamon stick, and lemon and orange peel and boil for a further 4-5 minutes, or until thickened and syrupy.
  • When the meringue and fruit syrup have cooled, whisk the cream and vanilla bean paste in a bowl until soft peaks form when the whisk is removed, then stir in the crème de cassis.
  • To assemble, transfer the meringue to a serving platter and spread the cream on top. Spoon over the fruit syrup. Serve immediately.


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