Description
A stunning layered pavlova dessert featuring crisp meringue, 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
- 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 stiff peaks form. Gradually add sugar, then vinegar, cornstarch, and vanilla. Beat until glossy.
- Spoon meringue onto baking sheet into three nested circles to form a tower base. Bake for 1.5 hours, then turn off oven and let cool inside.
- Whip cream with powdered sugar until soft peaks form. Assemble by layering meringue, cream, and fruits, finishing with pomegranate and mint.
Notes
You can customize the seasonings to taste.