Christmas Pavlova Wreath With Sugared Cranberries

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Serve 4

What you'll need:

For Pavlova:

• 3 egg whites
• 9 tbsp granulated sugar
• 1 tsp balsamic vinegar
• 1 tsp vanilla extract
• 1 tsp lemon juice, freshly squeezed

Sugared Cranberries:

• 1/2 cup cranberries
• 1/2 cup sugar
• 1/2 cup water

Marbled Cranberry and Pomegranate Cream:

• 1/2 cup cranberries
• 1/2 cup pomegranate seeds
• 3 tbsp maple syrup
• ½ cup orange or apple juice
• 1 cup whipping cream
• ½ cup cream cheese
• 1 tsp vanilla extract
• rosemary sprig and cinnamon sticks to garnish

How it's made:

1. To make the sugared cranberries, boil 1/2 water with 1/2 cup sugar until sugar is dissolved, then let it cool until lukewarm. Put cranberries into the jar and pour the syrup over to cover them. Let them soak in the jar for about ah hour or two. Then drain and reserve the syrup later for making the cranberry sauce.
2. Put 3 tbsp sugar into a small dry mixing bowl and then dump the cranberries in it. Swirl the bowl until all the cranberries are evenly covered with sugar. Leave them to dry for 30 mins.
3. Preheat the oven to 120°C/250ºF. On a piece of baking paper, use two plates (one big, one small) to draw up a ring shape (small circle inside the big circle).
4. Beat the egg whites until soft peaks form, and then add in sugar a spoonful at a time until the meringue is stiff and shiny. Add balsamic vinegar, vanilla extract and lemon juice. Mix another minute or two until everything is well combined.
5. Spread the meringue evenly within the ring on the baking sheet.  Place the baking sheet in the oven and bake for 1.5 hours. When it's ready it should look crisp around the edges and on the sides and be dry on top. Turn off the oven and open the door slightly, and let the the meringue ring cool completely (you can also prepare this the night before and leave it overnight). 
6. To make the cranberry & pomegranate sauce: in a sauce pan combine 1/3 cup cranberries, 1/2 cup pomegranate seeds, remaining sugar syrup from soaking the cranberries, 3 tbsp maple syrup and 1/2 tsp vanilla extract. Bring to a light boil, stirring constantly, and turn off the heat when cranberries start to pop and the mixture thickens. Then smash the mixture with the bottom of a jar or a thick water glass to squeeze out the juice. strain the sauce through the fine mesh into the jar, discarding the seeds. Leave the sauce to cool down completely.
7. To make the cream mixture: beat the whipping cream, cream cheese and sugar until soft peaks form, about 5 minutes. Stir half of the cooled cranberry and pomegranate sauce into the cream mixture, then carefully use a spatula to fold the sauce with cream mixture to form a marble effect mixture. If the meringue is not ready, leave the cream mixture covered with kling film in the fridge. 
8. Once the meringue is completely cooled, place the marble effect cream mixture on to the ring, place the sugared cranberries on top, stick a few rosemary sprigs and drizzle the remaining cranberry and pomegranate sauce over. Enjoy!