Passion Fruit And Pomegranate Pavlova Layer Cake

Great British Bake Off: Christmas

Posted by Ebury Publishing

About

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

SERVES 12–16

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You Will Need (13 things)

  • 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.

Steps (5 steps, 60 minutes)

  1. 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. 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. 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. 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. 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.