PISTACHIO AND POMEGRANATE PAVLOVA
Preparation time: 120 minutes , Recipe for: – , Complexity : 
Sweets
MAIN INGREDIENTS :
INGREDIENTS
For the pavlova:
3 egg whites (from large eggs at room temperature)
1 pinch of salt
3/4 cup (175g) sugar
Seeds from 1 vanilla bean
1 teaspoon lemon juice
For the whipped cream:
1 pint (475ml) heavy whipping cream
For the topping:
1/4 cup pistachios, shelled and blended to a fine powder
1/4 cup pistachios, shelled and roughly chopped
1/2 cup pomegranate seeds (about 1/4 large pomegranate)
METHOD
Preheat the oven to 250°F (125°C).
Add the egg whites and salt to the bowl of the Smeg stand mixer and attach the whisk attachment. Mix on speed 3 then gradually increase the speed to 10 until the egg whites have soft peaks (peaks that bend). Now add the sugar, one spoonful at a time and continue to mix on speed 10 until stiff peaks form (peaks that stand straight up).
Add in the seeds from the vanilla bean and lemon juice. Mix until combined.
Line a cookie sheet with a piece of parchment paper. With the help of a spatula, mound the pavlova mixture in the middle of the circle and form it into a disc or volcano-looking shape with a crater.
Bake for 1 1/2 hours then shut off the oven and let the pavlova rest in the oven for 1 hour. Don’t open the oven door.
When you are ready to serve the pavlova, put the heavy cream in the bowl of the stand mixer equipped with the whisk attachment and splashguard. Whip on speed 10 until stiff peaks form.
Take the pavlova out of the oven, put it on a serving dish and pour the whipped cream in the crater hole. Top with pistachio powder, chopped pistachios and pomegranate seeds. Slice and serve. Best if eaten immediately. Buon appetito!