Winter Pavlova

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Winter pavlovas combine ethereal meringues, clouds of whipped cream, and jewel-like pomegranate seeds for an elegant seasonal dessert. Perfect for festive occasions, these individual cakes are sure to impress with their fairy-tale charm and delicious flavors.

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Prep Time:30

Cook Time:50

Total Time:1 20

Course: Dessert

Cuisine: American, British

Keyword: Meringue, Pavlova, Raspberries

Season: Winter

Servings: Servings

Calories: 370kcal

Author: Pascale Beale

Ingredients

4 egg whites, at room temperature
1 pinch salt
8 ounces ultra-fine sugar, just under 1 cup (you can make your own by processing granulated sugar in a food processor for 1 minute)
2 teaspoons cornstarch
1 teaspoon white wine vinegar
A few drops good vanilla essence, or vanilla paste
1½ cups cream
1 tablespoon sugar
2 half-pint baskets raspberries
2 pomegranates, seeded
1 tablespoon powdered sugar

Instructions

Preheat oven to 300°F and line 2 sheet pans or cookie sheets with parchment paper.
Beat the egg whites with a pinch of salt until satiny peaks form. Then beat in the sugar, a spoonful at a time, until the meringue is stiff and shiny. Sprinkle the cornstarch, vinegar and vanilla over the whipped egg whites and fold in lightly.
Using a large spoon, scoop 1⁄8 of the meringue mixture onto the parchment paper creating a disk that is approximately 3 inches wide and 1 inch high. Use the spoon to create an indentation in the center of each disk, and use the back side of a knife to smooth the sides of each disk. You can also score the sides with a palette knife if you want to create a pattern. Depending on the size you will have 8 to 10 disks. Bake only six disks on each baking sheet.
Place on the bottom rack of the oven and immediately reduce heat to 250° and bake for 40–45 minutes. The sides of the meringue should be just crispy and you should be able to gently peel each disk off the parchment. Note: Do not overcook the meringues; the goal is to have a soft marshmallow interior and a light, crispy exterior. Turn off the oven and let it cool with the door closed. When the meringue has completely cooled, transfer it to a pretty serving plate or platter.
Whip the cream with the sugar until it holds soft peaks. Top each pavlova meringue with whipped cream. Scatter the raspberries and pomegranate seeds over the cream and then lightly dust the entire pavlova with powdered sugar.

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