Pavolva wreath with pomegranate, cranberry and pistachios
Ingredients
- 4 large free-range egg whites
- 225g caster sugar
- ½ tsp vanilla extract
- 1 tbsp cornflour
- 400ml double or whipping cream
- seeds from 2 pomegranates
- 80g crushed pistachios
- 100g cranberries
- 2 tsp icing sugar
Method
- Preheat oven to 150C/Gas 2.
- Whisk egg whites in a large bowl until stiff and you can turn the bowl upside down without the eggs sliding out. Gradually whisk in the sugar then the vanilla extract and cornflour. Dab a little mix in the corners of a baking sheet and position greaseproof paper on it, using the meringue dabs to secure it. Pipe or spoon meringue in a wreath shape and bake in the centre of the oven for 1hr until lightly coloured and crisp on the outside. After 1hr, turn oven off and leave meringue for another hour. Remove from oven, leave to cool. Put cranberries and sugar in a pan and cook over a medium heat, stirring until the sugar melts but the cranberries remain intact, about 5 mins. Up to 2hrs before serving, release meringue from the baking parchment and put on a serving plate. Whip cream and pipe onto the meringue, sprinkling over pomegranate seeds, cranberries and crushed pistachios. Dust with sifted icing sugar to serve.
