Food & Cooking Recipes Dessert & Treats Recipes Pavlova Wreath Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 20, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs 50 mins Servings: 10 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. Ingredients 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 ½ cups fresh or partially thawed frozen cranberries 1 ¼ cups skyr or Greek yogurt ½ cup heavy cream Pomegranate arils (seeds), red currants, and mint leaves, for serving Directions 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. Julia Gartland Cook's Notes Serve this light-as-air delicacy like a cake, slicing off one pavlova per guest. Rate it Print