Impress your guests (but keep things easy in the kitchen) with this ethereal wreath of pavlova puffs. Spend more time eating and less time cooking using Oster home appliances and the 6-speed hand mixer will definitely help you achieve the perfect pavlova wreath.
Preheat Oster oven to 120C degrees at convection function.
Trace a 10-inch diameter circle on a piece of parchment with a pencil. Trace a 5 1/2-inch diameter circle in center of a large circle. Place on a baking sheet, tracing-side down.
Whisk egg whites at speed level 1 using th Oster hand mixer until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks forms. Beat in vinegar, cornstarch and vanilla.
Transfer mixture to a large piping bag fitted with a large plain tip. Pip 10 evenly spaced mounds (Each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle, using traced ring as guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven for 1 hour.
Meanwhile, in a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil. Add cranberries; return to a boil, then reduce heat and simmer for 2 minutes. Let cool in liquid. Drain cranberries and transfer to a wire rack; let dry for 30 minutes. Roll 3 tablespoons of individual berries in sugar to coat.
To serve, use the Oster hand mixer again to whisk yogurt with all purpose cream and remaining 1 tablespoon sugar until silky; divide among hollow in pavlovas. Garnish with fruits.