Chocolate Peppermint Pavlova Wreath

A festive, show-stopping dessert combining airy meringue with rich chocolate and refreshing peppermint flavors, perfect for holiday gatherings.

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Preheat the oven to 250°F (120°C).
Line a baking sheet with parchment paper and draw a 10-inch circle on it.
In a clean bowl, whip the egg whites until frothy, then increase speed to high until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, until mixture is glossy and stiff peaks form.
Fold in cornstarch and vinegar gently.
Spoon meringue onto the prepared parchment in a circle, creating a well in the center.
Bake for 1 hour, then turn off the oven and leave the pavlova to cool inside.
Melt dark chocolate in a heatproof bowl over simmering water.
Whip cream until soft peaks form and mix in peppermint extract.
Remove meringue from parchment, spread whipped cream on top, and drizzle with chocolate ganache.
Garnish with crushed candy canes.

Ensure egg whites are at room temperature for best volume and stability.