This winter pavola is a delicious spin on a summer favourite. With two layers of marshmallowy meringue – it’s a real showstopper! Jewelled with fresh raspberries and pomegranate seeds, this winter pavlova will be the star of the show at any festive meal.
- 5 large egg whites
- 250g golden caster sugar
- 2tsp vanilla extract
- 2tsp cornflour
- 2tsp vinegar
- For the filling and decoration:
- 300ml double cream, whipped
- 6tbsp lemon curd
- 300g raspberries
- 200g pomegranate seeds
- 2 figs, cut into 8
Heat the oven to 120C. Line 2 baking sheets with baking parchment. Draw a 20cm circle on each.
Put the egg whites in a clean, grease-free bowl and whisk with an electric mixer, until stiffly peaking. Tip the bowl – the egg whites are ready if they do not slide around.
Continue whisking the egg whites, adding the sugar just 1tbsp at a time. Combine the vanilla, cornflour and vinegar, stir until smooth, then whisk in.
Spoon the mixture into a large piping bag, fitted with a large star nozzle. Pipe large swirls to make the 20cm round base. Repeat to make a second meringue round, then pipe another series of swirls around the edge of one.
Bake for 1 1/2 hours until firm. Leave the meringues to cool in the turned-off oven with the door slightly open. Store in an airtight tin until needed.
Put the flatter pavlova on a serving dish, carefully peeling away parchment paper. Spoon two thirds of the cream into the centre. Drizzle over the lemon curd. Pile in half the raspberries, pomegranate seeds and figs.
Carefully peel the other meringue away from the parchment and position on top of the fruit. Spoon the remaining cream in the centre and arrange the rest of the raspberries, pomegranates seeds and figs in the centre. Eat within 2 hours of assembling.