Your Showstopping Pavlova Wreath: Crisp Meringue, Creamy Topping, Pure Joy

👩‍🍳 Instructions

1. 1

   Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper. Draw a 9-inch circle and a 4-inch inner circle on the parchment; flip paper over.
2. 2

   In a stand mixer with whisk attachment (or using a hand mixer), beat egg whites on medium speed until frothy. Increase speed to medium-high and gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is fully dissolved (test by rubbing a small amount between fingers – no grittiness).
3. 3

   Gently fold in the cornstarch, white vinegar, and 1 tsp vanilla extract with a rubber spatula until just combined.
4. 4

   Spoon the meringue onto the prepared parchment paper, using the circles as a guide to form a wreath shape. Build up the sides slightly to create a nest.
5. 5

   Bake for 1 hour and 15 minutes. Turn off the oven, prop the door open slightly with a wooden spoon, and let the pavlova cool completely inside the oven for at least 2-3 hours, or overnight.
6. 6

   Once the meringue is completely cool, prepare the topping. In a chilled bowl, beat the very cold heavy cream with powdered sugar and ½ tsp vanilla extract until soft to medium peaks form.
7. 7

   Carefully transfer the cooled pavlova wreath to a serving platter. Spoon the whipped cream into the center of the wreath. Arrange mixed berries, kiwi slices, and pomegranate arils artfully on top of the cream. Garnish with fresh mint leaves.
8. 8

   Serve immediately for best crispness. Store any leftovers loosely covered in the refrigerator for up to 1 day.