Pomegranate Glazed raspberry Pavlova #Christmas

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Most of the desserts should be simple-some fruit and yoghurt pots. Easy upside-down cake. Sorbet drunk to grow up. This is a no-stress, chic kind of dessert you can put together with ingredients the closet and just a few minutes to spare.

But sometimes the dessert must be even more busy. Sometimes dessert should be luxurious spectacle brings out spontaneous ooh and ahhs from your guests. So for our Christmas day lunch yesterday I decided to bake a three layer pavlova.

I've never made pavlova quilted before and was a bit worried that it may collapse under its own weight so make sure to whip the cream a bit thicker than usual to help with stability.  I also toasted pavs the night before so they have plenty of time to cool and dry slightly.

It turns out that in addition to the slightly cracked and compressing of the middle layer of pavlova held. In any case, I like the little cracks and unevenness of pav artificial – it is the opposite of pavs is always the ' perfect ' that you can purchase from Coles.

Pomegranate Glazed raspberry Pavlova

MATERIALS

• 10 egg whites
• Large pinch of salt
• 2.5 cups sugar
• 5 teaspoons cornstarch
• 2.5 teaspoon red or white wine vinegar
• 2 teaspoons of vanilla extract, beans
• 725 mls thickened cream
• 1 teaspoon vanilla bean extract
• 2-3 punnets Raspberries (I used 2)
• Pomegranate large 1 or 2 small ones
• 2 teaspoons dried rose petals (food grade, organic if possible)

METHOD

1. Preheat the oven to 200 degrees Celsius.
2. Line three baking paper cake tray or tin foil and draw a circle of 20 cm on each.
3. Remove the bowl with vinegar and then beat egg whites with salt until soft peaks form.
4. Add sugar in five batches of beatings (1/2 Cup team), completely between each addition until thick and glossy meringue. Try holding the Bowl upside down-if the meringue is not moving, it's thick enough!
5. Add the corn flour, vinegar and vanilla extract and fold gently.
6. Divide the mixture equally between the three trays of cookies and spread gently to fill in the form of a circle (the offset spatula is great for this). Smooth the top and sides.
7. Place the tray in the oven and immediately reduce heat to 120 degrees Celsius. Bake for 90 minutes pavlovas and then turn off the heat, leave them to cool in the oven.
8. When ready to assemble, whip cream with 1 teaspoon vanilla bean extract.
9. Take one pavlova and spread with one-third of the cream, leaving a 2 cm gap around the edges. Garnish with a little fruit and pomegranate seeds, fruit concentrate on the sides and the pomegranate seeds in the middle). Repeat with the other two layers.
10. Add some extra Raspberry and pomegranate seeds on the side and then Sprinkle rose petals on top of the whole thing, letting some fall to the top of the fruit and pomegranate seeds and a few on the sides.

NOTE

1. Presents 16-18.
2. Gluten and nut free.
3. I assembled pavlova on a dinner plate I was then placed on the cake stand because I wanted to photograph it and then chill until it came time for dessert (cake stand plus pavlova will not fit in the fridge). Usually I'll gather pavlova directly into the cake stand.
4. You can change the type of fresh fruits that you can get your hands for raspberry and pomegranate.  I also love the mango and passionfruit together, and peaches and blueberries. Just keep in mind that the lighter pieces, the more likely that pavlova will keep its shape.
5. De pomegranate seeds, wearing aprons and place in a bowl in the kitchen sink. Cut the pomegranate in half and then use a heavy wooden spoon to bash the seeds from a pomegranate and into the bowl. Do this in the sink reduces clean up jobs like juice tend to gush about everywhere.
6. If the pav it scooped just crumbled and serve them in each bowl with fruits that are added as Eton mess. No one will notice.

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