Pomegranate Pavlova

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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.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

Pavlova

  • 5 eggs, cold, not warmed

  • 1 teaspoon kosher salt

  • 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, such as Colavita

  • ¼ teaspoon sea salt

Preparation

PAVLOVA

1. 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.

2. 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.

3. Gently fold potato starch and vinegar into meringue with a spatula.

4. Gently swirl pomegranate juice into meringue creating streaks of color. Do not try to mix it in completely. You want a swirled appearance. 

5. 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.

6. 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.

7. 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

1. 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.

2. Add evoo and mix thoroughly. Cover surface of curd with plastic before chilling to prevent skin forming. Chill until ready to fill pavlova.