A really indulgent meringue dessert with redcurrant jelly, double cream and topped with pomegranate sauce. Give these mini pavlovas a go when you’re next entertaining and your guests will be really impressed.
- 2 large egg whites
- 125g (4oz) caster sugar
- 1 level tsp cornflour
- 1tsp white wine vinegar
- 1 very ripe pomegranate
- 3tbsp redcurrant jelly
- 300ml (½ pint) double cream
- Baking trays, lined with Bakewell paper
To make your pavlova, set the oven to gas mark 4 or 180°C. Whisk the egg whites to stiff-peak stage. Whisk in the sugar, a tablespoonful at a time, until the meringue is shiny and stiff. Sift in the cornflour and sprinkle in the vinegar, and fold them in.
Put dessert spoonfuls of the meringue on the Bakewell paper and hollow out the centres a little. Put in the oven, then straight away reduce the temperature to gas mark 2 or 150°C. Cook for 30 mins. Turn off the oven; leave Pavlovas to cool in oven with the door open.
Take out the pomegranate’s seeds. Warm the jelly until it softens, then add the pomegranate seeds. Stir, and leave to cool and thicken.
When ready to serve, whip the cream and put teaspoonfuls of cream on the meringue, then spoon pomegranate sauce on top.
Top tip for making Pomegranate pavlovas
Leftover cream and sauce can be served on ice cream.