Name: Pomegranate Pavlova
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 5 eggs (cold, not warmed); ½ teaspoon kosher salt (optional); 1 vanilla bean (split lengthwise and seeds scraped out); 1 cup sugar; 2 teaspoons potato starch; 1 teaspoon white wine vinegar; 3 tablespoon pomegranate juice; Meyer Lemon Curd (recipe follows); Sliced berries (pomegranate seeds, whipped cream (for dairy meals)); 2 teaspoons Meyer lemon zest; Juice of 4 Meyer lemons; ½ cup granulated sugar; 6 egg yolks; 2 tablespoons extra virgin olive oil; ¼ teaspoon sea salt

Pomegranate Pavlova

You can customize your pavlova according to the season and for the holidays and even the color palette. I love the hint of spring and use berries, Meyer lemon curd and softly whipped cream for a dairy meal.

Pomegranate Pavlova

Prep Time 15

Cook Time 1 30

Total Time 1 45

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Servings

Ingredients

5 eggs cold, not warmed
½ teaspoon kosher salt optional
1 vanilla bean split lengthwise and seeds scraped out
1 cup sugar
2 teaspoons potato starch
1 teaspoon white wine vinegar
3 tablespoon pomegranate juice
Meyer Lemon Curd recipe follows
Sliced berries pomegranate seeds, whipped cream (for dairy meals)

Meyer Lemon Curd

2 teaspoons Meyer lemon zest
Juice of 4 Meyer lemons
½ cup granulated sugar
6 egg yolks
2 tablespoons extra virgin olive oil
¼ teaspoon sea salt

Instructions

PAVLOVA

Preheat oven to 250°F. Draw a 9-inch circle on a piece of parchment paper. Flip the paper so ink does not get on the meringue and set aside.
Whip whites, salt, and vanilla seeds on high in a mixer until firm. With the motor running, add sugar, a spoonful at a time, until whites are glossy and very stiff.
Gently fold potato starch and vinegar into meringue with a spatula.
Gently swirl pomegranate juice into meringue creating streaks of color. Do not try to mix it in completely. You want a swirled appearance.
Transfer meringue to prepared parchment paper. Form meringue into a rustic bowl. It’s not necessary to make it perfect. Just be sure to make the center thick enough to support the filling.
Bake pavlova at 250°F for 1½ hours. Turn off the oven and do not open the door for at least 6 hours or, better yet, overnight. The residual heat will crisp up the meringue and keep humidity out.
Place pavlova on a serving platter. Pile lemon curd in pavlova and garnish with berries, pomegranate seeds, and whipped cream for dairy meals.

MEYER LEMON CURD

In a non-reactive pot, whisk together zest, juice, sugar, salt, and eggs and lace over medium-low heat. Cook for 5 minutes, whisking until thickened and smooth. Strain curd through a fine sieve set into another bowl.
Add evoo and mix thoroughly. Cover surface of curd with plastic before chilling to prevent skin forming. Chill until ready to fill pavlova.

Pomegranate Pavlova