Pavlova with Lychee and Pomegranate
Pavlova with lychee and pomegranate is a recipe featuring fresh ingredients from the dessert category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 egg whites
- 2 tbsp lemon juice
- 1 pinch cinnamon
- 1 pinch salt
- 250 g powdered sugar
- 100 g fine sugar
- 4 Tbsp almond flakes
- 10 lychees
- 250 ml Whipping Cream
- 2 tbsp vanilla sugar
- 1 Pomegranate
Instructions
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1.
Preheat the oven to 140 °C fan. Beat the egg whites with lemon juice, cinnamon and salt until stiff peaks form. Gradually fold in powdered sugar and fine sugar, continuing to beat until glossy and firm peaks appear. Fill a piping bag fitted with a large round tip and pipe a circle (≈24 cm diameter) onto parchment‑lined sheet. Bake in the preheated oven with the door slightly ajar for about 45 minutes to 1 hour. Remove, transfer to a rack and cool.
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2.
Toast the almonds in a dry pan until fragrant, then remove immediately and let cool. Peel the lychees.
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3.
Whip the cream with vanilla sugar until stiff peaks form. Spoon the whipped cream into the hollow of the meringue, then add the peeled lychees. Roll the pomegranate on a table surface several times with gentle pressure to loosen seeds, halve it, extract the seeds and scatter them over the pavlova. Garnish with almond flakes before serving.
