Pistachio and Pomegranate Pavlova
 
Ingredients
  • For the pavlova: 
  • 3 egg whites (from large eggs at room temperature)
  • 1 pinch of salt
  • ¾ cup (175g) sugar
  • Seeds from 1 vanilla bean
  • 1 teaspoon lemon juice
  • For the whipped cream: 
  • 1 pint (475ml) heavy whipping cream
  • For the topping: 
  • ¼ cup pistachios, shelled and blended to a fine powder
  • ¼ cup pistachios, shelled and roughly chopped
  • ½ cup pomegranate seeds (about ¼ large pomegranate)
Instructions
  1. Preheat the oven to 250°F (125°C).  Line a cookie sheet with a piece of parchment paper.
  2. Add the egg whites and salt to the bowl of the stand mixer and attach the whisk attachment. Mix on speed 10 until the egg whites have soft peaks (peaks that bend). Now add the sugar, one spoonful at a time and continue to mix on speed 10 until stiff peaks form (peaks that stand straight up).
  3. At this point, add in the seeds from the vanilla bean and lemon juice. Mix until combined.
  4. Mound the pavlova mixture in the middle of a prepared cookie sheet with the help of a spatula. Form it into a disc or volcano-looking shape with a crater.
  5. Bake for 1½ hours then shut off the oven and let the pavlova rest in the oven for 1 hour. It’s going to be hard, but don’t open the oven door!
  6. When you are ready to serve the pavlova, put the heavy cream in the bowl of the stand mixer equipped with the whisk attachment and splashguard. Whip on speed 10 until stiff peaks form.
  7. Take the pavlova out of the oven, put it on a serving dish and mound the whipped cream in the crater hole. Top with pistachio powder, chopped pistachios, pomegranate seeds and kiwi slices. Slice and serve. It’s best if eaten immediately, alternatively you can bake the pavlova in advance and top it with the whipped cream and fruit right before serving. Buon appetito!
Recipe by Italicana Kitchen at https://italicanakitchen.com/pistachio-and-pomegranate-pavlova/