How about a Christmas Pavlova? ☺️ Ingredients: Meringue: Egg whites – 133 g (~4 pcs) Sugar – 180 g Cornstarch – 11 g Water – 20 g Vanilla – 3 g Cream: Cold heavy cream – 100 ml Cream cheese – about 100 g Powdered sugar – to taste To decorate: Raspberries, blueberries, pomegranate seeds, mint, powdered sugar Instructions: 1. Using a mixer on medium-high speed, beat the egg whites until they become frothy. 2. Start adding the sugar gradually, 1–2 tablespoons at a time, while continuing to beat. Beat until the meringue is thick, glossy, and holds soft peaks. 3. Slowly pour in the water and vanilla. Keep beating until the meringue becomes stable again. 4. Once the meringue is stable after adding the water, add the cornstarch in small portions. Continue beating until the meringue reaches very stiff peaks, about 10–15 minutes. 5. Transfer the meringue to a piping bag or use a spoon. Pipe 8 evenly spaced mounds onto parchment paper in a circle (or an oval, like mine). Gently smooth the top to create space for the cream later. 6. Bake at 95°C (200°F) for 1.5–2 hours. The meringue is ready when it lifts off the parchment easily. Turn off the oven and let it cool inside with the door slightly open. 7. For the cream, make sure the heavy cream is cold and whip it to soft peaks. Add the cream cheese (also cold) and powdered sugar, and beat until smooth and fluffy. 8. Carefully transfer the meringue wreath onto a serving plate. It’s very delicate and may crack, but don’t worry, the cream will cover any imperfections. 9. Spoon the cream on top of the fully cooled meringue. Decorate with raspberries, blueberries, pomegranate seeds, and mint. Dust lightly with powdered sugar if desired. 10. Serve immediately or refrigerate until serving. Enjoyy! #baking #EasyRecipe #pavlova #dessert #christmasbaking - @foodiedasha