#cornflour

If you are looking for both a light and delightfully indulgent dessert to eat before (or after!) midnight strikes on New Year's Eve, this Saffron Pomegranate and Pistachio Pavlova is an absolute treat. The meringue is gorgeously crisp outside and chewy inside and cutting into this dessert feels like walking in virgin snow! And the beautiful flavours of saffron and citrus compliment each other beautifully whilst pomegranate and pistachios bring bright tang and nice crunch to the story! Enjoy these Festive Season, friends, and indulge whole-heartedly in any treat that comes your way (or that you bring your way!)

Ingredients (serves 8 to 12):

For the meringue

6 large eggs whites

1 ½ cup caster sugar

2 teaspoons cornflour (cornstarch)

2 teaspoons apple cider vinegar

For the Saffron whipped cream

a good pinch saffron threads

1 ½ cup double cream

2 tablespoons Icing Sugar

1/3 cup Orange and Lemon Curd 

6 tablespoon freshly released pomegranate seeds

1/3 cup unsalted pistachios

Draw a 23cm/9″ circle on baking paper and line a baking tray with it. Preheat oven to 160°C/320°F.

Place egg whites in the bowl of an electric stand mixer, and beat on high speed for about 5 minutes (whites must not be too stiff). While still beating, add caster sugar, 1 tablespoon at a time until all is incorporated. In a small bowl, stir cornstarch and apple cider vinegar until well-blended. Add to the egg whites. They now must be beautifully glossy and stiff.

Spoon the meringue onto parchment paper, spreading it evenly in the drawn circle (keep it into the lines, as the meringue will spread a bit while cooking), shaping it into a sort of a wreath, with a hollow centre and thick enough edges.

Place on the middle shelf of the preheated oven, and bake meringue at 120°C/250°F, for 1 hour and a half. When cooked, you should be able to lift it easily from the parchment paper. Leave in the oven, until cooled, about an hour.

Spoon saffron threads into a medium bowl.Pour in the double cream, and allow to infuse, in the refrigerator, a couple of hours.

Once infused, beat the cream with an electric mixer on high speed until soft peaks form. Gradually beat in Icing Sugar until stiff peaks just form.

Before serving, gently place meringue onto serving plate. Spoon Saffron whipped cream in the middle of the meringue. Drop generous dollops of Orange and Lemon Curd all over, and swirl it in the Saffron whipped cream.

Finely chop pistachios.