Pomegranate Pavlova

Chop Rating: —/5

Ingredients

6 large egg whites – at room temperature
1.5 cups superfine sugar (caster sugar)
0.125 tsp kosher salt
2 tsp cornstarch – sifted
1 tsp white vinegar
1 cups pomegranate juice
0.25 cups granulated sugar
1 tsp lemon juice
1 cups heavy cream – chilled
2 tbsp powdered sugar
0.5 tsp vanilla extract
1.5 cups pomegranate arils

Instructions

Heat the oven to 250°F (120°C). Line a baking sheet with parchment and trace an 8–9 inch circle; flip the parchment so the ink/graphite is underneath.
In a clean, dry bowl, beat the egg whites with the kosher salt on medium speed until soft peaks form, 2–3 minutes.
With the mixer running, gradually add the superfine sugar (1–2 tbsp at a time), then increase to medium-high and beat until very glossy, stiff peaks form and the sugar is fully dissolved, 6–8 minutes; the meringue should feel smooth when rubbed between fingers.
Sift the cornstarch over the meringue and add the white vinegar. Gently fold just until combined, keeping as much air as possible.
Spoon the meringue into the traced circle, building taller sides and a shallow well in the center. Smooth and swirl the exterior.
Bake until the shell is dry to the touch, pale, and lifts cleanly from the parchment, 75–90 minutes. Turn off the oven, crack the door slightly, and let the pavlova cool inside until completely room temperature, 60–90 minutes.
While the pavlova bakes, make the syrup: combine the pomegranate juice, granulated sugar, and lemon juice in a small saucepan. Simmer over medium heat, stirring, until reduced by about half and syrupy, 10–15 minutes; it should coat the back of a spoon. Cool completely.
Just before serving, whip the heavy cream with the powdered sugar and vanilla extract to soft peaks, 2–3 minutes.
Carefully transfer the cooled pavlova to a platter. Fill the center with the whipped cream, scatter the pomegranate arils over the top, and drizzle with some of the pomegranate syrup. Serve immediately, passing extra syrup at the table.