Blueberry Pavlova with Pomegranate Molasses (and Kumquats!)
Recipe type: Dessert; Gluten Free
Cuisine: Pavlova with blueberries pomegranate molasses and kumquats
Prep time: 
Cook time: 
Total time: 
Serves: 10
Light and fluffy berry pavlova!
  • 6 egg whites
  • 1.5 cups of granulated sugar
  • 1 tsp starch (corn or potato)
  • 1 tsp white wine vinegar
  • 1 pint heavy whipping cream
  • 2 tbsp granulated sugar
  • 2 tbsp pomegranate molasses
  • 2 tbsp powdered sugar
  • 2 cartons of blueberries
  1. Preheat the oven to 300F. whisk the egg whites in a standmixer with the whisk attachment until medium peaks. add in the sugar (1.5 cups) until the meringue becomes glossy. Add in the starch and the vinegar. Remove from bowl and place onto a piece of parchment paper or onto a silpat. Place into the oven and reduce the heat to 275F. Bake for 1.5 hours and allow to cool fully in the oven.
  2. Whip the cream and remaining sugar in a very cold bowl until you have whipped cream. You can add 1 tsp of vanilla to the whipped cream if you are a big vanilla fan. Flip the meringue over onto a plate of cake stand and spread the whipped cream on top of the meringue. Place the fruit on top of the whipped cream and drizzle the molasses on top. Sprinkle with powdered sugar.