Pomegranate Pavlova

Ever since Vincent Simone innocently referred to “par-lava” as “all a bit of a pavlova” on this years series of “I’m a celebrity” we’ve fondly been using the reverse, as in anyone for a piece of par-lava, when serving pavlova.

My husband has been known for a few comical lost in translation moments…dodgy bag for doggy bag….much to the bemusement of the waitress and these little quirks bring colour to a mixed nationality marriage.

I confess to showcasing my engagement “agnello” (lamb) instead of anello (ring) some years back. Suffice to say most people fell about laughing!

So back to this par-lava, sorry pavlova, which makes a festive change to the Christmas puddings, cakes, chocolate logs, mincemeat pies etc that we’ve all been feasting upon.


3 egg whites, 175g caster sugar, 1 teaspoon corn flour, 1-2 teaspoon white wine vinegar, 1 pomegranate, 2-3 kiwi, 100g mascarpone, 50g natural yoghurt
1. Whisk the egg whites until firm and glossy.
2. Add in half of the sugar, one spoon at a time, whisking until smooth.
3. Make a paste with the vinegar and flour and whisk into the egg whites.
4. Stir in the remaining sugar being careful not to beat the air out of the mix.
5. Spoon onto a baking tray (prepared with baking paper) and create a circular shape. Flatten the top so that when cooked your mascarpone and fruit has a flat surface.
6. Bake for 50-60 mins at 170C.
7. Whisk the mascarpone and yoghurt until light and fluffy and pile on to the cooked pavlova.
8. Finish with chopped kiwi and pomegranate seeds.

5 Responses to “Pomegranate Pavlova”
  1. Trying new languages can definitely be head scratching! Lovely recipe.

  2. This looks delicious. Perfect for this time of year.

  3. Karen says:

    What a pretty Pavlova…love the colors. Have a wonderful New Year.

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