Great British Bake Off: Christmas
A beautifully tiered pavlova will make an impressive centrepiece
for everyone to gather around at a celebration.
© 2019 Lizzie Kamenetzky / Ebury Press · Reproduced with permission. · Great British Bake Off: Christmas by Lizzie Kamenetzky (BBC Books, hardback £20) Photographer: Laura Edwards
- JJ W. favorited Passion Fruit And Pomegranate Pavlova Layer Cake 13 Aug 08:13
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You Will Need
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.
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.
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.
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
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.
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.