Pomegranate Pistachio Pavlova

Ingredients

For the Meringue:

4 large egg whites, room temperature

1 cup superfine sugar

1/2 tsp cream of tartar

1 tsp cornstarch

1/4 cup pistachios, pulsed to a fine dust

For the Pomegranate Reduction:

1 cup pure pomegranate juice

2 tbsp granulated sugar

1 tsp lemon juice

For the Pistachio Cream:

1 cup heavy whipping cream, chilled

1/4 cup mascarpone cheese

2 tbsp powdered sugar

2 tbsp pistachio paste (unsweetened)

For Garnish:

1/2 cup pomegranate arils (seeds)

2 tbsp slivered pistachios

Fresh mint leaves

Directions

Preheat oven to 250°F and line a baking sheet with parchment paper.

Beat egg whites and cream of tartar until soft peaks form, then gradually add superfine sugar until stiff and glossy.

Gently fold in the cornstarch and the fine pistachio dust.

Spread the meringue into an 8-inch circle on the parchment, creating a slight crater in the middle.

Bake for 75 minutes, then turn off the oven and let cool completely inside with the door closed.

For the reduction: Simmer pomegranate juice, sugar, and lemon juice in a small saucepan over medium heat for 15-20 minutes until reduced to a thick syrup; let cool.

For the cream: Whip heavy cream, mascarpone, and powdered sugar until medium peaks form, then fold in the pistachio paste.

Spread the pistachio cream over the cooled meringue base.

Scatter pomegranate arils generously over the top.

Drizzle with the pomegranate reduction and garnish with slivered pistachios and mint.

Nutritional Info (per serving, serves

Calories 320

Protein 5g

Carbohydrates 42g

Fat 16g

Fiber 2g

Sugar 38g

Sodium 50mg