Christmas is one of those times of year where dessert is almost mandatory. The selection of desserts on the supermarket shelves is vast. The choice is almost entirely endless. Of course you can go traditional for the big day and have Christmas pudding. However I have found more and more resistance to Christmas pudding over the years. Therefore I have come up with a number of alternative desserts. This one is my Christmas Meringue Wreath.
You can of course make this into a traditional pavlova and load up the top. I do think that the wreath looks impressive and makes for very easy portioning. It is a really centrepiece dessert and Christmas is the perfect excuse to make that extra effort. Whilst this looks impressive and does take a bit of time, it is not difficult. I’ve said before that more often than not we confuse a long recipe with a difficult recipe. This has a few steps but they don’t take too much effort. Unless you are whisking by hand – if so I wish you good luck and strong arms.
I have served this meringue with whipped double cream, spiced cranberry syrup, pistachios, sugared cranberries and pomegranate seeds. The cranberries and pomegranate seeds cut through the rich cream and sweet meringue. This really is one of those desserts that disappears very quickly indeed. In the recipe you will find how to make the meringue, syrup & sugared cranberries. I love sugared cranberries, the mix of sweet and sharp and they look so pretty.
This also can be partly made in advance. Make the meringue and it will keep in and airtight container for at least a week, even 2 should be ok. Do not be tempted to put it in the fridge. The meringue does not like the cold and will take on moisture and flatten. This frees up that oven real estate in the run up to the big day.
A couple of tips to ensure magic meringues:
- Clean Your Equipment
Egg whites will not whip up properly if there is a trace of grease in the bowl or a spot of yolk for that matter. Make sure your bowl and whisk are completely clean. I recommend wiping down with a little white vinegar to remove any trace of grease. For this reason I also am going to tell you to not use a plastic mixing bowl, ceramic, metal, glass are fine. Plastic is much harder to ensure there is no grease.
- Use Fresh Eggs
Egg whites from older eggs do not hold up as well as fresh ones.
- Use Acid
Use vinegar or lemon juice to stabilise your eggs. Without this your wreath will not be as puffy and proud and strong.
- Do Not Over Heat
This can cause deflation
- Leave It To Cool
When it is cooked turn the oven off and let it cool in the oven until it is completely cold. Cooling the meringue too fast will result in cracks.
If you end up with a couple of cracks that is absolutely fine it will still taste brilliant. You also have cream, fruit and nuts to cover any imperfections. There is something about the combination of meringue, cream and fruit that appeals to so many. You can of course top this with whatever your hear desires. Another festive combination could be figs and clementines. Looking for another festive treat why not check out my Mince Pie Baklava?
I would love to hear what you thought of this Christmas Meringue Wreath. What did you top it with? Let me know in the comments below. You can share your pictures with me on social media. Tag me on Instagram @cubbinthekitchen or use the hashtag #CUBBintheKitchen to be featured in my stories.
Christmas Meringue Wreath
Ingredients
For the Meringue
- 6 Egg Whites
- 350 grams Caster Sugar
- 1 tsp Cornflour
- 1 tsp White Vinegar
For the Sugared Cranberries and Cranberry Syrup
- 120 grams Caster Sugar
- 125 ml Water
- 130 grams Fresh Cranberries
- 40 grams Granulated Sugar
- 0.25 tsp Cinnamon
For the White Chocolate Cream
- 300 ml Double Cream
- 100 grams White Chocolate
To Serve
- Pomegranate Seeds, Slivered Pistachios, Mint leaves
Instructions
To Make the Meringue
- Preheat the oven to 140°C (120°C Fan)
- In a clean large bowl (or clean stand mixer bowl) whisk the Egg White to soft peaks.Once at stiff peaks add the sugar a spoonful at a time whilst constantly whisking at top speed. You should have a stiff and glossy mixture.
- In a small bowl or ramekin mix the cornflour and vinegar until there are no lumps add this to the egg whites.
- Spoon the stiff mix into a piping bag and pipe individual pavolovas in a circle ensuring they touch.You could easily spoon these to avoid piping.Make a small divot in each portion to hold cream and fruit.
- Bake for 1 hour. When the time is up turn the oven off and leave it in there to cool, door closed.
To Make the Sugared Cranberries & Syrup
- Combine the Caster Sugar & Water in a pan and heat over a medium heat to dissolve.Bring the sugared water to a bubble then take it off the heat and pour in your fresh cranberries. Cover and let them sit and steep for 10 minutes.
- After 10 minutes remove half of the cranberries and lay them on baking paper making sure they are separate.Let them dry for 45 minutes – 1 hour.
- After an hour roll the sticky cranberries in the Granulated Sugar.
- With the remaining cranberries in the sugar syrup. Add the Cinnamon and return to the heat and bubble until the syrup is bright red and the cranberries are popping.Strain and allow to cool.
Assemble the Wreath
- Take the White Chocolate and melt it allow it to cool slightly whilst you whip up the Double Cream to a soft pillow consistency.
- Stir the Chocolate through the Cream.
- Spoon the Cream into each pavolva divot. Top with Pomegranate Seeds, Sugared Cranberries, Slivered Pistachios, Mint Leaves and a drizzle of the Spiced Cranberry Syrup.
