Description
This Pavlova Tower with Pomegranate and Raspberries is a festive delight!
Ingredients
Scale
- 6 large egg whites (room temp)
- 1½ cups fine granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- ½ tsp vanilla essence
- 1 cup chopped white chocolate
- ½ cup heavy cream
- 1 heaping cup fresh raspberries
- 1 cup pomegranate arils
- Fresh mint sprigs
- Edible flowers (optional)
Instructions
- Begin by preheating your oven to 225°F (110°C) and lining three baking sheets with parchment paper. In your large mixing bowl, beat the egg whites with a mixer until they form soft peaks. Gradually add the sugar, continuing to beat until the mixture reaches stiff, glossy peaks. Carefully fold in the white vinegar, cornstarch, and vanilla essence. Once you have a unified mixture, divide the meringue into three sections on the lined baking sheets, creating three round shapes.
- Place the baking sheets in your oven and bake for about 1½ to 2 hours until the meringue layers look dry and crisp. Turn off the oven and let the meringues cool inside.
- While your meringue layers cool, prepare the white chocolate ganache by heating the heavy cream until it simmers, then pour it over the chopped white chocolate. Mix until smooth and let it cool slightly.
- Assemble your Pavlova Tower starting with the largest meringue layer, spreading ganache, and layering fresh raspberries and pomegranate on top. Repeat with the medium and small layers, adding more ganache and toppings as desired.
Notes
Meringue layers can be made a day or two in advance. Store in an airtight container to prevent moisture.
- Prep Time: 30 minutes
- Cook Time: 1.5 to 2 hours
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 15 mg
- Protein: 4 g