Pomegranate Pavlova

2 hours 30 minutes


  • 2 large egg whites
  • 112g of caster sugar
  • 1/2 tsp cornflour, or cornstarch
  • 1/2 tsp white wine vinegar
  • 1 pinch of cream of tartar
  • 175ml of double cream
  • 2 pomegranates, large
  • 50g of granulated sugar


Preheat the oven to 180°C/gas mark 4 and cover a large baking sheet with baking parchment
Whisk the egg whites until they just form stiff and shiny peaks. Add the sugar gradually and mix whisk really well between additions. Continue whisking for another 3-4 minutes after all the sugar is added, until the meringue forms stiff and glossy peaks. Whisk in the cornflour and vinegar
With a pencil, draw four circles of about 10cm in diameter. Spoon the egg mixture onto the baking parchment and use a palette knife to spread a thick layer of the egg mix in the circle. You can also make a depression in the centre and build up a ridge around the circumference of each circle if you want nests. You can use a piping bag but I prefer free-form meringues!
Put the baking sheet in the pre-heated oven and immediately turn down the temperature down to 120°C/gas mark 1/2. Bake for 1½ hours, then turn the oven off and leave the meringue in the oven until completely cold. (Don’t worry if the meringue looks cracked – that adds to its visual and textural appeal!)
In the meantime, remove all the pomegranate arils from the skins and discard all the white pith (this is most easily done while the fruit is submerged in water). Reserve half the arils and place the other half in a food processor and blitz to a liquid. Press this pulp through a sieve using the back of a spoon and catch the clear juice that runs through – it should yield about 200ml
In a small saucepan, add 50g of sugar to the pomegranate juice and heat to a gentle simmer. Continue simmering until the juice starts to reduce to a syrupy consistency. Remove from the heat and cool.
Peel the baking parchment off the meringues and place on a serving dish. Whip the cream together with caster sugar until soft peaks start to form. Spoon a quarter of the cream onto the centre of each meringue, top with a spoonful of syrup and a quarter of the pomegranate arils. Drizzle any remaining syrup over the top and serve immediately