Over the weekend, I decided to make a Grapefruit & Pomegranate Pavlova, because Pavlova is one of my favourite gluten-free recipes. While you make think making a pavlova is difficult, it really isn’t, (promise) and this recipe has a little hack to ensure the egg whites hold their shape, SO READ ON!
The pavlova is whisked up till it is a heavenly marshmallow consistency and then shaped on a baking pan lined with baking paper. Once it is removed from the oven and cooled, you can top with coconut yoghurt, grapefruit segments, pomegranate rubies and coconut chips.
The Pavlova Mixture
The Pavlova is made from egg whites, caster sugar, maizena (corn flour) and one teaspoon of white vinegar.
You may be wondering why Maizena and why vinegar? Well, the cornstarch helps to ensure that the centre is fluffy and more marshmallowy and the vinegar helps the egg whites hold onto air!
I learned this trick on Masterchef Australia. 😍
Baking the Grapefruit and Pomegranate Pavlova
You bake this Grapefruit & Pomegranate Pavlova at 120C, for an hour and thirty minutes. Patience is key and a properly cooked pavlova needs to be pale in colour.
Cracks and bumps are normal, but the pavlova shouldn’t completely deflate.
Did you know that South Africa is the world biggest grapefruit exporter? We have the most delicious Star Ruby Grapefruits which are in season at the moment and I just can’t get enough of them. Besides being high in Vitamin C, I have found that grapefruit really helps me with my digestion, so I am happily incorporating it into salads, breakfasts and in this instance, bakes.
I also topped the pavlova with pomegranates because I love their little crunch and acidity so much.
Now for the recipe!
Happy Pavlova Making.
Grapefruit and Pomegranate Pavlova
Grapefruit & Pomegranate Pavlova
- hand mixer
- baking tray
- 5 medium egg whites room temp
- 1 1/2 cups caster sugar
- 1 tsp white vinegar
- 1 tsp cornflour maizena
- 1 grapefruit
- 1/2 pomegranate rubies removed
- 1 cup coconut yoghurt
- coconut chips sprinkling
- Preheat oven to 120C and place a sheet of baking paper on a baking tray
- Separate your eggs making sure not to get the yolk in
- Beat your egg whites until they have formed soft peaks, and slowly add your sugar, cornflour and beat until stiff peaks form. If you can lift the bowl over your head and nothing falls out - the eggs are ready
- Shape the meringue into a round on the baking tray. Bake for 90 minutes. Do not remove meringue until oven is cool
- Once the meringue is cool, place on preferred plate or cake stand and top with coconut yoghurt, grapefruit and pomegranate seeds, I also added some coconut chips for crunch.
- You can add any other fruit that you have available or that is in season
- You could also top with cream if you prefer
Did you make this Grapefruit and Pomegranate Pavlova?
Tag me at #LeFamishedCat @LeFamishedCat