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Grapefruit & Pomegranate Pavlova

Want to make a simple and easy Grapefruit & Pomegranate Pavlova at home? This recipe uses a trick to ensure the mixture is flop free - maizena and vinegar!
Course Dessert
Cuisine Italian
Keyword dessert, Gluten Free, grapefruit, meringue, pavlova, pomegranate
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 20 minutes
Total Time 2 hours 10 minutes
Servings 8
Author Cat Barker

Equipment

  • hand mixer
  • bowls
  • baking tray
  • spatula

Ingredients

  • 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

Instructions

  • 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.

Notes

  • You can add any other fruit that you have available or that is in season
  • You could also top with cream if you prefer¬†