Pavlova

Pavlova is one of the dessert which I'm been planning to make for a very long time! It is actually a meringue based dessert, usually topped with kiwi, strawberry and passionfruit. It has a crunchy crust with a light and marshmallow-like centre. With only egg whites and loads of sugar to create a pillowy meringue, this is definitely a ultra sweet dessert :D But the sourish passionfruit pulp and pomegranate molasses managed to balance out the sweetness. What a wonderful and delighting dessert to start this new year! ^0^

Pavlova before baking….

Recipe source : Nigella Christmas
Ingredient (8 slices)
For the base

• 4 egg whites
• 200gm white sugar
• 2 tsp cornflour
• 1 tsp distilled white vinegar
• 1/2 tsp vanilla paste

For the topping :

• 1 cup whipping cream
• 5 passionfruit
• 10 canned lychees
• 1/4 cup pomegranate seeds
• pomegranate molasses 

Method

1. Preheat oven to 180 deg cel. Line a baking sheet with parchment paper and draw a rough 8" circle on it.
2. Using a electric whisk, beat egg whites until soft peak form. Add in sugar gradually and continue to beat till meringue is stiff and glossy.
3. Sprinkle the cornflour, vinegar and vanilla paste over the egg whites and gently fold in lightly with a metal spoon.
4. Scoop the meringue onto the parchment paper within the circle and using a spatula to smooth the top and sides.
5. Reduce oven heat to 130 deg cel and place in the baking sheet. Bake for 1 hour. Turn off heat and leave to cool completely inside the oven. Remove parchment paper and placed the cooled meringue disc on a serving plate.
6. Meanwhile cut passinfruit into half, scoop out pulp and juice into a bowl. Tear the lychees into pieces and drop into the passion fruit pulp. Stir in pomegranate seeds.
7. Whip the cream till it thickens and still slightly soft. Pile on top of the meringue and spread it out.
8. Dollop the cream-topped pavlova with the passionfruit mixture and drizzle with some pomegranate molasses. Slice and serve.