Fig and Pomegranate Pavlova
If you don't like pistachios, lightly toasted flaked almonds are just as good here. You can also tweak the fruits to suit your tastes and the seasons
- 3 egg whites
- 175g caster sugar
- ½ tsp vanilla extract
- ½ tsp white wine vinegar
- 1 tsp cornflour
- For the topping
- 300ml whipping cream
- 5 ripe figs, quartered
- 3 tbsp pomegranate seeds
- 1 tbsp roughly chopped pistachios
- 1 tsp pomegranate molasses
Beat the egg whites in the bowl of a stand mixer or with an electric whisk until very firm. Starting spoonful by spoonful, add the sugar, whisking continuously. Once the sugar is all whisked in, and the meringue looks thick, smooth and glossy, add the vanilla extract and vinegar and sprinkle over the cornflour. Scrape the bottom and sides of the bowl just in case any sugar has sunk. Whisk for one minute longer.
Preheat the oven to 160C/ gas mark 3. Draw a 20cm circle on a piece of baking paper. Pour the meringue onto the paper and smooth out to fill the circle. Place in the oven and cook for one hour. Remove from the oven and set aside to cool – it will deflate a bit, but don’t worry.
When ready to serve, whip the cream (if you have a powerful stand mixer, be very careful not to overwhip it, or you’ll end up with lumpy cream, or butter). Spoon it over the meringue, then arrange the figs on top. Scatter over the pomegranate seeds and pistachios, then drizzle over the pomegranate molasses, being careful not to get it on the meringue. Serve straight away.
GET AHEAD: You can make the meringue base a day or two in advance, but store uncovered, or it will lose its crunch.