A pièce de résistance, Sugared Cranberry and Rosemary Pavlova takes pride of place as the centerpiece of the Christmas menu.
Sugared Cranberry and Rosemary Pavlova
Makes 1 (12-inch) wreath
- 4 egg whites, room temperature
- 1½ cups granulated sugar, divided
- 1 tablespoon cornstarch
- ¼ teaspoon almond extract
- 1 cup fresh cranberries
- 1 cup cranberry juice
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- ¼ cup confectioners’ sugar
- Garnish: sugared rosemary, sugared cranberries
- Preheat oven to 275°. Line a baking sheet with parchment paper. Draw a 10-inch circle on parchment; turn parchment over.
- In a large bowl, beat egg whites with a mixer at medium speed until foamy. Add 1 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and mixture is thick and shiny. Add cornstarch and almond extract, beating until combined.
- Spoon equal amounts of meringue onto circle outline to create a wreath.
- Bake for 80 minutes. Turn off oven, and let meringues stand in oven with door closed overnight or with door propped open with a wooden spoon for 5 hours.
- In a small saucepan, bring cranberries, cranberry juice, lemon juice, and remaining ½ cup granulated sugar to a boil over medium-high heat; reduce to a simmer, and cook for 10 minutes. Remove from heat and strain mixture through a fine mesh sieve into a glass bowl or measuring cup, discarding solids; let cool.
- In a large glass bowl, beat heavy whipping cream and confectioners’ sugar with a mixer at high speed until soft peaks form.
- Spoon whipped cream in an even layer over cooled pavlova, and drizzle with cranberry syrup. Garnish with sugared rosemary and cranberries, if desired.
Note: To make sugared garnishes, in a medium bowl, toss 2 cups fresh cranberries with 1 egg white and 1 tablespoon water; drain, reserving liquid for rosemary. In a medium bowl, toss drained cranberries with ¾ cup sparkling sugar until coated. Spread fruit on a parchment-lined sheet pan, and let dry completely. Repeat process with 5 to 6 rosemary sprigs, reserved liquid, and ¼ cup sparkling sugar.
For more fruity recipes to spice up your holiday season, see “Cranberries & Clementines” in the November/December 2019 issue, available on newsstands and at Victoriamag.com.