Negroni Pavlova Wreath
This showstopping edible pavlova wreath is sure to be the highlight of your holiday table. The bitter notes of Negroni-soaked oranges and tart pomegranate arils perfectly balance the sweetness of the pavlova, offering a delightful burst of flavour in every bite. Pair this pavlova with Campari Negroni or Glayva.Ingredients
Serves 10-12
6 large egg whites, room temperature
½ tsp (2.5 ml) cream of tartar
1½ cups (375 ml) granulated sugar
1 tsp (5 ml) distilled white vinegar
1 tsp (5 ml) vanilla extract
6 tbsp (90 ml) Campari Negroni
⅓ cup (80 ml) light brown sugar
4 oranges, divided
2 cups (500 ml) whipping cream
2 tbsp (30 ml) skim milk powder (optional)
¼ cup (60 ml) pomegranate arils
¼ cup (60 ml) toasted shelled pistachios, roughly chopped
icing sugar, for garnish (optional)
Instructions
- Preheat oven to 250 F (120 C). Line a baking sheet with parchment. Trace a 9-in (23 cm) diameter circle on parchment. Trace a 4½-in (11.25 cm) diameter circle in centre of larger circle. Turn parchment over so food does not directly touch traced circles. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, combine eggs whites and cream of tartar. Whip on medium-high speed until soft peaks form. Gradually add sugar, a couple of tablespoons at a time, beating until stiff, glossy peaks form. Add vinegar and vanilla and whisk on medium-high until fully incorporated.
- Dollop big spoonfuls of meringue onto parchment in a ring shape, using traced ring as a guide. Using back of a spoon, create small indents in each dollop of meringue.
- Bake meringue until ring easily lifts off parchment, about 1½ hours. Turn oven off and allow meringue to cool in oven with door closed.
- While pavlova cools, make Negroni-soaked oranges. In a small saucepan over medium-high heat, stir Campari Negroni and brown sugar and bring to a boil. Reduce heat to medium and let simmer and reduce until slightly thickened, about 3 minutes. Remove from heat.
- Meanwhile, wash 2 oranges well and thinly slice into rounds. Using a paring knife, cut away peel and pith of remaining 2 oranges. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Place orange slices and segments into saucepan with warm Negroni syrup. Set aside and allow to cool to room temperature.
- Just before ready to serve, place whipping cream and milk powder (if desired) in a large bowl (the milk powder helps stabilize whipping cream so it can hold lovely swoops without weeping). Using a whisk, whip to firm peaks.
- Place pavlova wreath on a serving platter. Dollop whipped cream over wreath, then garnish with Negroni-soaked orange slices and segments, pomegranate arils and toasted pistachios. Garnish with a dusting of icing sugar (if desired) and serve immediately. Any leftover Negroni syrup may be served alongside for guests to spoon over their portion.