Pavlova Wreath with Shelly Tedghi

This stunning Pavlova Wreath is an elegant dessert that combines a crisp, airy meringue base with whipped cream, fresh fruits, and a touch of holiday magic. The “Shelly Tedghi” could be interpreted as a personalized or whimsical name, adding a special touch. For this festive version, we’ll adorn it with vibrant seasonal berries and a sprinkle of greenery to resemble a wreath, making it a showstopper for your holiday gatherings!

Ingredients:

For the Meringue Base (Pavlova):

• 4 large egg whites (room temperature)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp cornstarch
• Pinch of salt

For the Topping:

• 1 1/2 cups heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced
• 1/2 cup fresh raspberries
• 1/2 cup fresh blueberries
• 1/4 cup pomegranate seeds
• Fresh mint or edible greenery for garnish (rosemary or thyme work well for a festive touch)

Instructions:

1. Preheat Oven: Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper. Draw a large circle (about 8-10 inches in diameter) on the parchment to guide the shape of your wreath. Flip the paper over after drawing so the pencil doesn’t touch the meringue.
2. Make the Meringue Base:
   • In a large mixing bowl, beat egg whites with a pinch of salt until soft peaks form.
   • Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form and the mixture is glossy.
   • Gently fold in the vanilla extract, vinegar, and cornstarch.
3. Shape the Wreath:
   • Spoon the meringue onto the parchment paper, filling in the circle you drew, creating a nest-like shape with higher edges to form the “wreath” structure.
   • Smooth the surface slightly with a spatula, then create a light, textured effect by running a spatula or spoon through the meringue.
4. Bake the Pavlova:
   • Bake the meringue in the preheated oven for 1 1/2 hours. Do not open the oven during baking.
   • After baking, turn off the oven and let the meringue cool completely in the oven with the door slightly ajar. This helps prevent cracking.
5. Whip the Cream:
   • While the meringue cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
6. Assemble the Pavlova Wreath:
   • Once the meringue is cool, carefully transfer it to a serving platter.
   • Spoon or pipe the whipped cream into the center and over the top of the meringue base.
7. Decorate:
   • Top the wreath with fresh berries (strawberries, raspberries, blueberries, and pomegranate seeds for a pop of color).
   • Garnish with fresh mint or edible greenery to resemble a festive wreath.
8. Serve:
   • Slice and serve immediately. The meringue is crisp on the outside and soft on the inside, perfectly complemented by the creamy topping and fresh fruits.

Tips for Success:

• Crack-Free Meringue: To avoid cracks, make sure the meringue cools gradually. Avoid opening the oven during baking and cooling.
• Fruit Variations: Feel free to substitute with other seasonal fruits like kiwi, oranges, or figs.
• Serve Fresh: Pavlova is best served the day it’s made to maintain the crispness of the meringue.

This Pavlova Wreath with Shelly Tedghi will be a stunning centerpiece for your holiday table, combining light, airy meringue with festive fruits and a creamy topping.