Christmas Pavlova

Ingredients

• 1133 g Egg whites(133g)
• 2180 g Sugar(180g)
• 311 g Cornstarch(11g)
• 420 g Water(20g)
• 53 g Vanilla extract(3g)
• 6100 ml Cold heavy cream(100g)
• 7100 g Cream cheese(100g)
• 830 g Powdered sugar(30g)
• 950 g Raspberries(50g)
• 1050 g Blueberries(50g)
• 1130 g Pomegranate seeds(30g)
• 125 g Mint leaves(5g)
• 135 g Powdered sugar (for dusting)(5g)

Instructions

1. 1Preheat the oven to 95°C (200°F) and line a baking sheet with parchment paper.
2. 2Using a mixer on medium-high speed, beat the egg whites until frothy.
3. 3Gradually add the sugar, 1–2 tablespoons at a time, while continuing to beat. Beat until the meringue is thick, glossy, and holds soft peaks.
4. 4Slowly pour in the water and vanilla extract. Keep beating until the meringue becomes stable again.
5. 5Add the cornstarch in small portions and continue beating until the meringue reaches very stiff peaks, about 10–15 minutes.
6. 6Transfer the meringue to a piping bag or use a spoon. Pipe 8 evenly spaced mounds onto the parchment paper in a circle or oval. Gently smooth the tops to create space for the cream.
7. 7Bake for 1.5–2 hours, until the meringue lifts off the parchment easily. Turn off the oven and let the meringue cool inside with the door slightly open.
8. 8For the cream, whip the cold heavy cream to soft peaks. Add the cold cream cheese and powdered sugar, and beat until smooth and fluffy.
9. 9Carefully transfer the cooled meringue wreath onto a serving plate.
10. 10Spoon the cream on top of the fully cooled meringue.
11. 11Decorate with raspberries, blueberries, pomegranate seeds, and mint leaves. Dust lightly with powdered sugar if desired.
12. 12Serve immediately or refrigerate until serving.