Passion Fruit And Pomegranate Pavlova Layer Cake

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• Step 1

  Heat the oven to 110°C/225°F/gas 1/4. Line 3
  baking sheets with baking paper, then draw
  a 27cm circle on one sheet and a 22cm circle
  and an 18cm circle on the other sheets.

• Step 2

  Whisk the egg whites in a large bowl using
  a hand-held electric whisk, until they form stiff
  peaks. Still whisking, add the sugar, a little at
  a time, until the mixture is thick and glossy.

• Step 3

  Spoon half the mixture over the largest circle,
  and divide the rest between the smaller two,
  putting slightly more on the middle-sized circle.
  Use the back of a spoon to spread the mixture to
  the edges of your circles and make pretty swirls
  and peaks. Transfer to the heated oven and cook
  for 5 hours, then turn off the heat and leave in
  the oven to cool completely.

• Step 4

  To assemble, stir the passion fruit juice and
  sugar into the double cream – the mixture will
  thicken with the acid from the juice. Stir in the
  Cointreau and curds to make a luscious thick

• Step 5

  Place the largest meringue on a flat serving
  plate and spoon over one-third of the cream.
  Scatter with some pomegranate seeds and lime
  zest. Top with the second largest meringue and
  spoon over another third of cream and more
  seeds and zest. Top with the smallest meringue
  and finish with the rest of the cream, seeds and
  zest. Drizzle all over with the honey and serve.

  TIP
  Keep your egg yolks for custards or quiches.You
  need to add a pinch of sugar or salt (depending
  on whether youwant them for sweet or savoury
  dishes) and beat well before freezing in freezer
  bags or small containers. Label how many
  yolks you have and whether they are sweet
  or savoury. Defrost in the fridge before using.

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