Pomegranate Pavlova Recipes

Steps:

• Position a rack in the lower third of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper, then flip it over so the drawing is on the underside.
• For the meringue, combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes more.
• Spread the meringue on the prepared baking sheet, making sure to stay within the drawn 9-inch circle. Create some shallow dips and swoops (this will hold the whipped cream and berries). Bake until the meringue is dry and crisp on the outside, about 2 hours. Turn off the heat and let the pavlova sit in the warm oven to dry out more, about 1 hour. Transfer to a wire rack to cool completely. (The meringue can be made up to several hours in advance.)
• Meanwhile, make the whipped cream by whisking together the heavy cream and vanilla in a large bowl with an electric mixer until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to serve.
• Toss the berries and raspberry jam in a medium bowl until evenly coated and glossy. Cover and refrigerate for at least 15 minutes and up to 1 hour.
• To serve, dollop the whipped cream on top of the meringue and spread into an even layer. Pile the macerated berries on top (drizzle any berry juice on top as well). Slice into wedges and serve immediately.

Steps:

• Preheat the oven to 250°F/120°C/100°C fan/the lowest gas mark and line a baking sheet with baking parchment or a reusable baking sheet.
• Make the meringue mixture then sprinkle the raspberry powder over the top and fold through a few times. You want to see ripples of raspberry, so don't mix it in completely. Spoon onto the baking sheet and spread it out into a large rectangle that is the same thickness all over. Bake for three hours so the meringue is completely dried out and crisp. To ensure a crunchy shell and soft, chewy middle, I like to turn the oven off and leave the meringue to cool in the oven overnight. If you don't have time, just leave it to cool on the tray until completely cold.
• Whip the cream into soft peaks and just before serving, spoon it onto the top of the meringue. Arrange the peach slices on top of the cream, fanning them out, then sprinkle the pomegranate seeds on top.

Steps:

• Heat the oven to 150C/130C fan/gas 2. Using a dinner plate as a template, mark a roughly 25cm circle on a sheet of baking parchment in pencil, then flip the parchment over and put it on a large baking sheet or tray.
• Whisk the egg whites with an electric whisk to stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue is glossy. Whisk in the vinegar, cornflour, ginger and vanilla. Dab a little meringue under all four corners of the parchment to help it stick to the baking tray, then spoon the meringue inside the marked-out circle using a palette knife or the back of a spoon. Spread the meringue to the edge of the circle, then create a dip in the middle - you want to create a 'crater', where the sides are higher than the centre, so the middle will hold the toppings.
• Bake for 1 hr until the meringue is crisp and the base firm, then turn the oven off and leave the meringue to cool inside for 2 hrs.
• Meanwhile, make the topping. Whisk the cream, sugar, stem ginger and ginger syrup together until the cream has just thickened and reached the soft peak stage.
• To assemble, spread the ginger cream in the middle of the cooled pavlova, then sprinkle over the crushed biscuits and pomegranate seeds. Best eaten straightaway.