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Peach & Pomegranate Pavlova

Peach & Pomegranate Pavlova

A crisp, marshmallow-centred pavlova topped with softly whipped cream, ripe peaches and jewel-like pomegranate seeds. It is an elegant summer dessert that can be prepared ahead and finished just before serving.

120 mins total for first methodServes 8Oven
Ingredients ↓Method ↓

Ingredients

Method

30 mins prep90 mins cook120 mins total

  1. Heat the oven to 120°C fan 100°C and line a baking tray with baking paper.

  2. Whisk the egg whites and salt in a clean, grease-free bowl until soft peaks form. Add the caster sugar a spoonful at a time, whisking until the meringue is thick, glossy and holds firm peaks.

  3. Fold through the white vinegar and cornflour, then spoon the meringue onto the tray and shape it into a 22cm round with a shallow dip in the centre.

  4. Bake for 1 hour 30 minutes, then switch off the oven and leave the pavlova inside with the door slightly open until completely cool.

  5. Transfer the cooled pavlova to a serving plate. Whip the double cream to soft peaks and spread it over the centre.

  6. Arrange the peaches and pomegranate seeds over the cream, drizzle with honey and serve immediately.

Notes

Keep the cooled meringue in an airtight container if making it ahead. Assemble only shortly before serving so the cream and fruit do not soften the crisp shell.
About this recipe

This Peach & Pomegranate Pavlova combines a crisp meringue shell with a soft, marshmallow-like centre. Whipped cream, ripe peaches and pomegranate seeds add freshness, colour and a little sharpness to balance the sweetness.

Make the meringue ahead and keep it dry until you are ready to serve. Add the cream and fruit at the last moment so the base stays crisp and the topping looks bright.

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