Description
This elegant pavlova tower features layers of crisp meringue, infused with honey-baked figs, tart raspberries, and vibrant pomegranate arils for a stunning dessert perfect for special occasions.
Ingredients
Scale
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp cornstarch
- 6 fresh figs, halved and baked with honey
- 1 cup fresh raspberries
- 1/2 cup pomegranate seeds
- 1 cup heavy cream, whipped with 2 tbsp powdered sugar
- 2 tbsp honey for baking figs
Instructions
- Preheat oven to 250°F (120°C).
- Beat egg whites until stiff peaks form, gradually adding sugar.
- Fold in vanilla, vinegar, and cornstarch.
- Spread meringue into two 8-inch circles on parchment-lined baking sheets.
- Bake for 1 hour, then cool completely.
- Bake figs with honey at 350°F for 15 minutes.
- Layer meringue with whipped cream, figs, raspberries, and pomegranate seeds.
- Repeat layers and top with remaining ingredients.
Notes
Ensure egg whites are at room temperature for best results. Pavlova bases can be made a day ahead and stored in a dry place.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Method: Dessert
- Cuisine: Japanese
Nutrition
- Calories: 250 kcal
- Sugar: 25g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 4g