Fresh, fruity and delicious, this Pomegranate Pavlova is also naturally gluten-free so it’s the perfect dessert choice if you’re preparing a meal for family or friends who have coeliac or an intolerance.
30 minutes
1 hour and 30 minutes
Medium
6
Step 1
Preheat oven to 140C.
Step 2
Mix egg whites until soft peaks form.
Step 3
Add sugar.
Step 4
Add vanilla and mix.
Step 5
Spoon onto a lined baking sheet.
Step 6
Spread and bake for 1 hour.
Step 7
Allow to cool for 30 mins.
Step 8
De seed pomegranates.
Step 9
Slice figs into quarters.
Step 10
Softly whip cream, sugar and vanilla.
Step 11
Spread over the cooled pavlova.
Step 12
Top with the fruit and some fresh petals.
Enjoy!
4 egg whites
225g caster sugar
1 tsp vanilla bean paste
400ml Graham’s double cream
75g icing sugar
1 tsp vanilla bean paste
2 pomegranates
6 figs
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
