Ingredients
| MERINGUE | |
| 6 egg whites | |
| ¼ teaspoon salt | |
| 1½ cups caster sugar | |
| 1 teaspoon vinegar | |
| ½ cup icing sugar | |
| 2 tablespoons cornflour | |
| MARINATED WATERMELON | |
| ½ watermelon, flesh diced | |
| ¼ cup pomegranate molasses or ¼ cup Campari | |
| 1 pomegranate | |
| 1 bunch fresh mint | |
| CREAM | |
| 500g mascarpone | |
| 300ml whipped cream | |
| 1 teaspoon vanilla |
I am thoroughly against the notion that pavlova is only for Christmas – a dessert that great shouldn’t be restricted to one holiday. This Eton mess is a variation of the delicious dessert that you can enjoy long after Christmas is over. Or you could just make this as a pavlova because the rule is ridiculous anyway.
Instructions
| 1. | MERINGUE |
| 2. | Heat oven to 125℃. |
| 3. | Whisk together the egg whites and salt until you get stiff peaks. |
| 4. | Slowly add the caster sugar, 1 tablespoon at a time, continuing to beat for around 8 minutes until all the sugar has dissolved. |
| 5. | Add the vinegar, icing sugar and cornflour and fold until just combined. |
| 6. | Dollop large mounds (around ½ cup each) onto a lined baking tray. |
| 7. | Bake for 1hour 45 minutes. |
| 8. | Allow to cool in the oven overnight. |
| 9. | MARINATED WATERMELON |
| 10. | Put the watermelon flesh in a bowl, pour over the molasses or Campari and add the pomegranate seeds. |
| 11. | Cover and allow to sit overnight. |
| 12. | In the morning, stir through the fresh mint leaves. |
| 13. | CREAM |
| 14. | Beat together all the ingredients until thick. |
| 15. | To assemble, crumble some of the meringue into the bottom of a large serving bowl. |
| 16. | Add a dollop of the cream, then some watermelon. |
| 17. | Repeat the layers until meringue, cream and fruit are all used. |
Recipe Alice Taylor / Styling Fiona Lascelles / Photography Tony Nyberg