Autumn Pavlova Recipe
honey meringue, grapefruit, cinnamon cream, pomegranate sorbet
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Ingredients
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Pavlova Components
Method
Preparation Steps
- 1
Prepare the Meringue
Preheat the oven to 250°F (120°C). In a clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat until stiff peaks form. Gently fold in honey, cornstarch, and vinegar until well combined. Spoon the meringue onto a lined baking sheet, shaping it into a circle with a slight well in the center.
- 2
Bake the Meringue
Bake in the preheated oven for 1 hour. Turn off the oven and leave the meringue inside to cool completely. This will help prevent cracking.
- 3
Make the Cinnamon Cream
While the meringue cools, whip the heavy cream with cinnamon powder until soft peaks form. Set aside in the refrigerator until ready to serve.
- 4
Assemble the Pavlova
Once the meringue is completely cool, top it with the cinnamon cream. Arrange the grapefruit segments on top and scoop the pomegranate sorbet in the center. Serve immediately.
