Maple Cranberry Pavlova Wreath Recipe

Ingredients

• 4 large egg whites, at room temperature
• 200 g superfine sugar
• 2 teaspoons cornstarch
• 1 teaspoon white wine vinegar
• 1 teaspoon vanilla extract
• 200 g fresh or frozen cranberries
• 75 g granulated sugar
• 60 ml water
• 1 tablespoon orange juice
• 300 ml heavy cream
• 2 tablespoons pure maple syrup, plus more to finish
• 35 g toasted pecans, roughly chopped

Method

1. 1

   Heat the oven to 140 C, or 120 C fan. Draw a 25 cm circle and a centered 12 cm circle on baking paper, turn the paper over, and place it on a baking sheet.

2. 2

   Whip the egg whites to soft peaks. Add the superfine sugar one spoonful at a time, beating until the meringue is thick, glossy, and no longer gritty.

3. 3

   Fold in the cornstarch, vinegar, and vanilla. Spoon the meringue between the guide circles and shape it into a continuous wreath with a shallow channel on top.

4. 4

   Bake for 90 minutes. Turn off the oven, prop the door slightly open, and let the pavlova cool completely inside.

5. 5

   Combine the cranberries, granulated sugar, water, and orange juice in a saucepan. Simmer for 8 to 10 minutes, until the berries burst and the compote thickens. Cool completely.

6. 6

   Whip the cream to soft peaks, then fold in 2 tablespoons maple syrup. Carefully transfer the pavlova to a serving plate.

7. 7

   Fill the top channel with maple cream and spoon over the cranberry compote. Finish with pecans and a restrained drizzle of maple syrup, then serve immediately.