Pomegranate Pavlova
Servings
8 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.