Christmas Wreath Pavlova with Pomegranate

For the meringue:

• Create wreath outline by using two cake pans or anything round – make sure one is around 9" diameter and the second one is a bit smaller, around 5" diameter. Outline each on your parchment paper. Be sure to flip over the parchment paper so the ink side is facing your tray.
• Preheat oven to 200ºF. Place the bowl over the simmering water and whisk constantly until the sugar has dissolved. This usually takes about 3–4 minutes. You can also test if the sugar has dissolved by rubbing a bit of the mixture with your fingertips; it shouldn’t feel grainy.
• Remove bowl from the heat and with the whisk attachment beat on the highest setting for 7–10 minutes. The meringue will be very glossy and will hold its shape (stiff peaks). Add the vanilla extract.
• Transfer meringue to a piping bag and snip 1.5"–2" off the end. Pipe large mounds around the circle. Use a spoon to create a cavity in the center of each mound. Bake for 60–70 minutes. If you prefer a more crispy interior for your meringue, bake for 90 minutes.

For the whipped cream:

• Place the heavy whipping cream in your stand mixer and mix on high speed. Gradually add your powdered sugar. Add in vanilla. Whip until you have fluffy stiff peaks.

Assemble:

• Once your meringue has fully cooled, gently move it onto the board you want to serve it on. It’s OK if the wreath splits while moving it, just simply attach it back on and no one will be able to tell. Spoon or pipe whipped cream on top of each cavity. Finally, add your POM Arils and other toppings!
• Pavlovas are best when eaten the day of. If you want, you can prepare the meringue in advance for a quicker assembly the day of serving. Store in the fridge till you serve it, and enjoy!