Time: 3 hours 45 minutes
Complexity: easily
Servings: 10-12

Prepare a festive dessert in the shape of an Advent wreath, which will immediately attract attention with its vibrant appearance and be remembered for its amazing taste. Crispy meringue is topped with soft whipped cream and a delicious sauce made from a trio of berries: cranberries, fresh raspberries, and pomegranate seeds. Mint leaves add a refreshing touch and create a vibrant accent against the contrasting snow-white and ruby ​​wreath. Assemble the dessert just before serving to prevent the meringue from becoming soggy under the cream and berry sauce. It won't stay on the table for long.

Ingredients:

Wreath

• Whites of 8 large eggs, room temperature
• 1 teaspoon cream of tartar
• 0.5 tsp fine salt
• 3.5 cups powdered sugar

Cranberry sauce

• 300 g fresh or frozen cranberries, defrosted
• 1/3 cup granulated sugar + more to taste
• Juice of half a lemon
• 4 cups fresh raspberries
• 0.5 tbsp. pomegranate seeds
• Leaves from a bunch of fresh mint

Whipped cream

• 1 cup heavy cream

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, cream of tartar, powdered sugar, cranberry, sugar, lemon juice, raspberry, pomegranate, mint, cream

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Preparation:

Step 1
• Position a rack in the lower third of the oven and preheat the oven to 110°C (250°F). Line the back of a baking sheet with parchment paper. Use a 12-inch (30 cm) bowl as a stencil: turn it upside down and trace around it, drawing a 12-inch (30 cm) circle on the parchment. Use a 9-inch (22 cm) bowl to draw a smaller circle inside the larger circle. This will be the outline of your wreath.
Step 2
• Wreath: In the clean bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. Beat on medium speed until foamy, about 1 minute. Increase the mixer speed to medium-high and beat until thick and opaque, about 1 minute. Gradually add the powdered sugar, 1/4 cup at a time, and beat until stiff, glossy peaks form, about 13-15 minutes.
Step 3
• Assemble the wreath: Using the parchment-lined template as a guide, spoon the meringue across the entire 12-inch (30 cm) circle. Use a rubber spatula to scrape the spoon clean as you spoon in the egg whites. Then spoon the meringue along the smaller circle, slightly overlapping the first circle, to fill the rest of the template. Flatten the meringue slightly with the back of a spoon, leaving plenty of peaks on the surface. Bake the meringue until dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let cool completely.
Step 4
• Meanwhile, prepare the cranberry sauce: In a medium saucepan, bring the cranberries, sugar, and lemon juice to a boil and simmer until the cranberries are soft and popping and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the cream in a medium bowl until soft peaks form.
Step 5
• Before serving, spread whipped cream over the meringue. Top with a spoonful of cranberry sauce and sprinkle with mint leaves.

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