Description

A stunning, crisp-on-the-outside and marshmallow-soft-on-the-inside pavlova topped with honey-infused whipped cream, tart pomegranate seeds, and a drizzle of honey. This elegant dessert is make-ahead friendly and perfect for Rosh Hashanah or special occasions.

Ingredients

Scale

4 large egg whites (about 120g), room temperature
1/2 teaspoon cream of tartar
1 cup granulated sugar (200g)
1 teaspoon vanilla extract
1 teaspoon arrowroot powder
2 cups heavy whipping cream, very cold
3 tablespoons mild honey (e.g., clover or orange blossom)
2 tablespoons confectioners’ sugar
1 cup pomegranate seeds
Extra honey for drizzling
Fresh mint leaves for garnish (optional)

Instructions

Preheat oven to 225°F (110°C). Line baking sheets with parchment paper.
In a mixer bowl, beat room temperature egg whites and cream of tartar on medium speed until soft peaks form.
With mixer running on medium-high, slowly add granulated sugar one tablespoon at a time, waiting until each is incorporated. Whip until glossy and stiff peaks form.
Add vanilla extract and arrowroot powder. Beat on low speed just to combine.
Transfer meringue to a piping bag fitted with a large star tip. Pipe 6-8 inch circles onto baking sheets. Use the back of a spoon to create a slight well in the center of each.
Bake for 1 hour and 30 minutes to 2 hours, until dry to the touch and crisp on the outside.
Turn off the oven and leave meringues inside with the door slightly ajar for another hour to cool gradually.
Once completely cool, store in an airtight container at room temperature for up to two days.
In a cold bowl, whip heavy cream, honey, and confectioners’ sugar on medium-high speed until stiff peaks form.
Place cooled meringue shells on serving plates. Spoon whipped cream into the center well.
Top generously with pomegranate seeds, drizzle with extra honey, and garnish with mint. Serve immediately.

Notes

Ensure egg whites are at room temperature and the bowl is completely grease-free for best results. Add sugar slowly to ensure it dissolves completely. The meringue shells can be made up to two days in advance. Do not refrigerate the meringue shells as they will absorb moisture. Assemble the dessert right before serving to prevent the meringue from softening.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Category: Dessert
Cuisine: Jewish

Nutrition

Serving Size: 1 pavlova
Calories: 380
Sugar: 48
Sodium: 35
Fat: 18
Saturated Fat: 11
Carbohydrates: 52
Fiber: 2
Protein: 4

Keywords: Rosh Hashanah, Pavlova, Honey, Pomegranate, Meringue, Holiday Dessert, Gluten-Free, Make-Ahead