I didn’t try pavlova until two years ago at an Australian-themed lunch. (Did you know it’s an Australian thing? Because I totally didn’t until then.) I had always avoided it because it looked like the top of lemon meringue pie, and to be honest, that’s the grossest pie there is in my mind.
But when it was put in front of me as my only dessert choice, of course I had to take a bite. A bite ended up being me licking the plate about five minutes later, though, because it was good. It’s like meringue and cotton candy combined, because it has this slight bit of chew going on with the cotton candy, melt-in-your-mouth kind of thing at the same time.
The best part is that you can top it with whatever you like. Any fruit will do; even some whipped cream in between would be great too. And most important, it’s the simplest dessert you can make. Really… Your mixer does all the work, and you just pretty much bake, wait and then dig into this beauty.
Pomegranate-cranberry pavlova recipe
A simple meringue dessert perfect for a New Year’s celebration.
Prep time: 15 minutes | Bake time: 1 hour | Inactive time: 1 hour | Total time: 2 hours 15 minutes
- 4 egg whites
- 3/4 cup sugar
- 5 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1/2 cup cranberries
- 1/2 cup orange juice
- 1/2 cup pomegranate arils
- 1 tablespoon honey
- Mint, for garnish
- Preheat the oven to 300 degrees F, and line a baking sheet with parchment paper or a baking mat.
- To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites.
- Whisk on high speed for about 1 to 2 minutes until soft peaks form.
- Slowly add the sugar while the mixer is running, and continue mixing until glossy.
- Remove the bowl from the mixer, and fold in the cornstarch and vinegar.
- Transfer the mixture onto the baking sheet, making a circular shape and slightly indenting the middle.
- Place in the oven, and immediately lower the temperature to 250 degrees F.
- Bake for 1 hour, turn off the oven, and let the pavlova cool completely in the oven with the heat off.
- Once cooled, start the topping by combining the cranberries, orange juice and honey in a small saucepot over medium heat.
- Cook until the cranberries start to burst and most of the liquid has cooked off. Turn off the heat, stir in the pomegranates, and spoon on top of the pavlova.
- Garnish with mint.