Ginger & pomegranate pavlova

• egg whites↗4
• caster sugar↗250g g
• white wine vinegar↗1 tsp tsp
• cornflour↗1 tsp tsp
• ground ginger↗1 tsp tsp
• vanilla extract↗1 tsp tsp
• ginger biscuits4

  roughly crushed, to serve

• pomegranate seeds↗100g g

  to serve

• double cream↗350g g
• light brown soft sugar↗4 tbsp tbsp
• stem ginger↗3 balls

  from a jar, finely chopped, plus 1 tbsp syrup from the jar

Step-by-step instructions

1. 1

   Heat the oven to 150C/130C fan/gas 2. Using a dinner plate as a template, mark a roughly 25cm circle on a sheet of baking parchment in pencil, then flip the parchment over and put it on a large baking sheet or tray.

2. 2

   Whisk the egg whites with an electric whisk to stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue is glossy. Whisk in the vinegar, cornflour, ginger and vanilla. Dab a little meringue under all four corners of the parchment to help it stick to the baking tray, then spoon the meringue inside the marked-out circle using a palette knife or the back of a spoon. Spread the meringue to the edge of the circle, then create a dip in the middle – you want to create a ‘crater’, where the sides are higher than the centre, so the middle will hold the toppings.

3. 3

   Bake for 1 hr until the meringue is crisp and the base firm, then turn the oven off and leave the meringue to cool inside for 2 hrs.

4. 4

   Meanwhile, make the topping. Whisk the cream, sugar, stem ginger and ginger syrup together until the cream has just thickened and reached the soft peak stage.

5. 5

   To assemble, spread the ginger cream in the middle of the cooled pavlova, then sprinkle over the crushed biscuits and pomegranate seeds. Best eaten straightaway.