Passion Fruit And Pomegranate Pavlova Layer Cake

Great British Bake Off: Christmas

https://www.cutoutandkeep.net/projects/passion-fruit-and-pomegranate-pavlova-layer-cake • Posted by Ebury Publishing

A beautifully tiered pavlova will make an impressive centrepiece for everyone to gather around at a celebration. SERVES 12–16

You will need

750 ml Double Cream 2 tbsp Cointreau 3 tbsp Orange Curd 3 tbsp Lemon Curd Zest of 2 limes , thinly pared Seeds of 2 Pomegranates Runny Honey , for drizzling 10 Medium Egg Whites 525 g Caster Sugar
For the topping and filling
4 Passion Fruit , scooped out and sieved, seeds discarded 3 tbsp Caster Sugar Cream . If it is not thick enough (some passion fruit are juicier than others), whisk a little; if too thick, add a splash more cream.

Project Budget

Time

Difficulty

Description

A beautifully tiered pavlova will make an impressive centrepiece for everyone to gather around at a celebration. SERVES 12–16

Instructions

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.

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.

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.

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

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.