Pavlova Christmas wreath

Simple, stunning, sweet, creamy, fresh. A dessert that takes your breath away yet lets you feel the lightness and freshness so longed for.


180 g egg whites, room temperature
10 pods of cardamom, seeds crushed
1/2 vanilla pod, seeds only 
pinch of sea salt
200 g granulated white sugar
185 g confectioners’ sugar
2 tbsp cornstarch
1 tbsp wine vinegar

cream:
250 g mascarpone
vanilla powder
2 tbsp powdered sugar
pinch of sea salt
200 g sweet cream

top:
2 oranges
4 passion fruits
3 kumquats
some pistachios
rosemary and thyme

Heat the oven to 100° C. Line a pan with baking paper. 

In a bowl, add egg whites, cardamom, vanilla, and salt. Beat on a medium/high speed until soft peaks start to form. Continue beating, raising the speed a bit more (not maximum, though), and slowly add both sugars in a stream. Better slower than faster. When all of it has been added, continue beating until the whites are stiff (not dry). Around 7-8 minutes. It should stand nicely when lifted without falling over. Add cronstarch and vinegar and mix in with a spatula. 

Put giant spoons of meringue on a pan (I put on six), making a wreath shape. I draw a 15 cm circle in the middle which is my inner edge. I use ice cream scoops to put balls of meringue, finishing with piping bag flowers, but you can skip that and use spoonfuls.

Bake in the oven, one rack below the middle, for 1h 30 minutes. Turn off and leave in for 30 more minutes with a door slightly ajar (put a wooden spoon in the door). Take out and let cool to room temperature.

When ready to serve, prepare cream.

In a bowl, put mascarpone with vanilla, sugar and salt. Whisk for 30 minutes to loosen. Then add 1/3 of the cream and whisk in. Repeat with 2/3 in the same manner. Only when all the cream has been added, turn the speed to medium and whisk for 2-3 minutes until the cream thickens.

Spread on the pavlova and decorate with fruits. Serve right away or at least within an hour.