Pavlova — that brilliant Australian dessert comprising a meringue and marshmallow base topped with whipped cream and fresh fruit — is pretty darn near perfect as it is. Pavlova, my favourite Australian dessert. It was a bit of work to prep the flowers but a special occasion calls for a special cake.
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Layered Pavlova with Pomegranate
- Total Time: 110 minutes
- Yield: Serves 6-8 1x
- Diet: Omnivore, Gluten-Free
Description
A stunning meringue dessert with layers of creamy vanilla filling and tart pomegranate seeds. Perfect for celebrations!
Ingredients
- 10 egg whites
- Large pinch salt
- 2 cups (474 ml) sugar
- 5 tsp corn flour
- 2 tsp white or red wine vinegar
- 2 tsp vanilla bean extract
- 3 cups (725 ml) thickened cream
- 1 tsp vanilla bean extract
- 2 large pomegranates, seeds only
- Assorted flowers to decorate
Instructions
- Preheat oven to 392°F (200°C).
- Line three baking trays with baking paper and draw a 20cm circle on each.
- Wipe mixing bowl with vinegar and then beat egg whites with salt until soft peaks form.
- Add sugar in five batches (1/2 cup at a time), beating thoroughly between each addition until meringue is thick and shiny.
- Add cornflour, vinegar and vanilla extract and gently fold in.
- Divide mixture equally between three baking trays and spread gently to fill in the circle shape. Smooth the top and the sides.
- Place the trays in the oven and immediately reduce heat to 248°F (120°C).
- Bake pavlovas for 90 minutes and then turn off heat, leaving them to cool in the oven.
- Whip cream with 1 teaspoon vanilla bean extract.
- Take one pavlova and spread with a third of the cream, leaving a 2 cm gap around the edge. Decorate with 1/3 of the pomegranate seeds and then repeat with a second layer.
- Place the final pavlova on top and cover with cream.
- Decorate the top layer with fresh flowers and half of the remaining pomegranate seeds.
Notes
- For perfectly crisp pavlovas, ensure your egg whites are at room temperature and your mixing bowl is completely grease-free.
- If you don’t have pomegranate seeds, raspberries or other berries make a delicious substitute.
- Store assembled pavlova in the refrigerator for up to 2 days, but it’s best served fresh.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 150
Frequently Asked Questions
How far in advance can I bake the meringue layers?
The meringue discs can be baked up to 2 days ahead and stored in an airtight container at room temperature. Assemble with cream and pomegranate close to serving. 
What is the best way to extract pomegranate seeds without making a mess?
Cut the pomegranate in half, hold it cut-side down over a bowl of water, and tap the back firmly with a wooden spoon. The seeds sink and the pith floats.
Can I use store-bought meringues for this pavlova?
You can, but homemade meringue gives a marshmallowy center that store-bought versions rarely have. If using store-bought, reduce oven time accordingly and check for that soft center texture.
