📝 About This Recipe
This ethereal Pavlova is a show-stopping centerpiece designed for the Christmas table, featuring a crisp, snowy meringue shell that yields to a marshmallow-soft interior. Topped with a cloud of whipped cream, tart pomegranate arils, and a hint of evergreen rosemary, it perfectly balances sweetness with winter acidity. While its origins are hotly debated between Australia and New Zealand, this version captures the magic of a Winter Solstice celebration with its festive color palette and light-as-air texture.
🥗 Ingredients
The Meringue Base
- 6 large Egg Whites (at room temperature, strictly no yolk)
- 1 1/2 cups Superfine (Caster) Sugar (added gradually)
- 2 teaspoons Cornstarch (sifted)
- 1 teaspoon White Wine Vinegar (helps stabilize the structure)
- 1 teaspoon Vanilla Bean Paste (for beautiful black flecks)
- 1/2 teaspoon Cream of Tartar (for volume and stability)
Pomegranate & Rosemary Syrup
- 1 cup Pomegranate Juice (100% pure juice)
- 1/4 cup Granulated Sugar
- 2 sprigs Fresh Rosemary (bruised to release oils)
Topping and Garnish
- 1 1/2 cups Heavy Whipping Cream (cold)
- 2 tablespoons Powdered Sugar (sifted)
- 1 cup Pomegranate Arils (fresh)
- 8-10 pieces Fresh Mint Leaves (for a pop of green)
- 3-4 small pieces Rosemary Sprigs (dusted in sugar for a frosted look)
👨🍳 Instructions
-
1
Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper and draw a 9-inch circle on the paper using a plate as a guide; flip the paper over so the ink/pencil doesn't touch the food.
-
2
In a perfectly clean, grease-free glass or metal bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
-
3
Increase the speed to medium-high and add the superfine sugar one tablespoon at a time. This should take about 5-8 minutes; the meringue should be stiff, glossy, and no longer feel gritty when rubbed between your fingers.
-
4
Gently fold in the sifted cornstarch, white wine vinegar, and vanilla bean paste using a rubber spatula until just combined.
-
5
Spoon the meringue onto the parchment paper circle. Use a palette knife to spread it to the edges, building up the sides slightly to create a 'nest' or crater in the center.
-
6
Place the tray in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 90 minutes without opening the oven door.
-
7
Once the time is up, turn off the oven and prop the door slightly open with a wooden spoon. Allow the Pavlova to cool completely inside the oven for at least 2-3 hours (or overnight) to prevent cracking.
-
8
While the meringue cools, prepare the syrup: combine pomegranate juice, sugar, and rosemary sprigs in a small saucepan over medium heat.
-
9
Simmer the syrup for 10-12 minutes until reduced by half and slightly thickened. Remove the rosemary and let the syrup cool completely.
-
10
Just before serving, whip the cold heavy cream and powdered sugar until soft, billowy peaks form. Do not overbeat.
-
11
Carefully peel the meringue off the parchment and place it on a serving platter. Fill the center with the whipped cream.
-
12
Top generously with fresh pomegranate arils, drizzle with the cooled rosemary-pomegranate syrup, and garnish with sugared rosemary and mint leaves.
💡 Chef's Tips
Ensure your mixing bowl is completely free of fat or oil by wiping it with a lemon wedge before starting. Use superfine sugar (caster sugar) as it dissolves faster; if you only have granulated, pulse it in a blender for a few seconds. Avoid making Pavlova on a very humid day, as the sugar absorbs moisture and can make the meringue weep or soften. Never open the oven door during the baking or initial cooling phase, as the sudden temperature drop causes the shell to collapse. Assemble the Pavlova no more than 1 hour before serving to keep the base crisp.
🍽️ Serving Suggestions
Serve with a glass of chilled Sparkling Rosé or Champagne to complement the tart pomegranate. Pair with a warm cup of Spiced Mulled Wine for a cozy Winter Solstice treat. Add a side of dark chocolate shavings for those who enjoy a richer flavor profile. Serve alongside a bowl of extra pomegranate syrup for guests to drizzle as they please.