SWEET SUCCESS

Enjoy the finest fruit desserts this season– we wish you all the very zest

Fig and pomegranate pavlova

SERVES 6-8

INGREDIENTS

3 egg whites
175g caster sugar
½ tsp vanilla extract
½ tsp white wine vinegar
1 tsp cornflour

For the topping
300ml whipping cream
5 ripe figs, quartered
3 tbsp pomegranate seeds
1 tbsp chopped pistachios
1 tsp pomegranate molasses

METHOD
■Beat the egg whites in the bowl of a stand mixer or with an electric whisk until very firm. Starting spoonful by spoonful, add the sugar, whisking continuously. Once the sugar is all whisked in, and the meringue looks thick, smooth and glossy, add the vanilla extract and white wine vinegar and sprinkle over the cornflour. Scrape the bottom and sides of the bowl just in case any sugar has sunk. Whisk for 1 minute longer.
■Preheat the oven to 160°C/ 140°C fan/gas mark 3. Draw a 20cm circle on a piece of baking paper. Pour the meringue onto the paper and smooth out to fill the circle. Place in the oven and cook for 1 hour. Remove from the oven and set aside to cool. It will deflate a bit but don’t worry.
■When ready to serve, whip the cream. Spoon it over the meringue, then arrange the figs on top.
■Scatter over the pomegranate seeds and pistachios, then drizzle over the pomegranate molasses, being careful not to get it on the meringue. Serve straight away.