Ginger & pomegranate pavlova
- Preparation and cooking time
- plus 2 hrs cooling
- Serves 10 - 12
- 4 egg whites
- 250g caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 4 ginger biscuits, roughly crushed, to serve
- 100g pomegranate seeds, to serve
For the topping
- 350g double cream
- 4 tbsp light brown soft sugar
- 3 balls stem ginger from a jar, finely chopped, plus 1 tbsp syrup from the jar
- STEP 1
Heat the oven to 150C/130C fan/gas 2. Using a dinner plate as a template, mark a roughly 25cm circle on a sheet of baking parchment in pencil, then flip the parchment over and put it on a large baking sheet or tray.
- STEP 2
Whisk the egg whites with an electric whisk to stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue is glossy. Whisk in the vinegar, cornflour, ginger and vanilla. Dab a little meringue under all four corners of the parchment to help it stick to the baking tray, then spoon the meringue inside the marked-out circle using a palette knife or the back of a spoon. Spread the meringue to the edge of the circle, then create a dip in the middle – you want to create a ‘crater’, where the sides are higher than the centre, so the middle will hold the toppings.
- STEP 3
Bake for 1 hr until the meringue is crisp and the base firm, then turn the oven off and leave the meringue to cool inside for 2 hrs.
- STEP 4
Meanwhile, make the topping. Whisk the cream, sugar, stem ginger and ginger syrup together until the cream has just thickened and reached the soft peak stage.
- STEP 5
To assemble, spread the ginger cream in the middle of the cooled pavlova, then sprinkle over the crushed biscuits and pomegranate seeds. Best eaten straightaway.