Description
A stunning layered pavlova dessert featuring crisp meringue, billowy whipped cream, and a vibrant mix of fresh figs, raspberries, and pomegranate seeds.
Ingredients
Scale
For the Crust:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 2 tbsp powdered sugar
- 6 fresh figs, sliced
- 1 cup fresh raspberries
- 1/2 cup pomegranate seeds
- Fresh mint leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Fold in vinegar, cornstarch, and vanilla.
- Spoon meringue onto prepared sheet, shaping into three layered rounds (small, medium, large). Bake for 1.5 hours, then turn off oven and let cool inside for 1 hour.
- Whip cream with powdered sugar until stiff peaks form. Place largest meringue on serving plate, top with whipped cream and some fruit. Repeat layers, finishing with smallest meringue and remaining fruit and mint.
Notes
You can customize the seasonings to taste.