Serves 6

Ingredients:
3 egg whites
6oz (175g) superfine sugar
1 level tsp corn starch
1 tsp white wine vinegar

For the topping
5 fairly ripe pears, peeled, cored,
and chopped into chunky slices
juice of 1⁄2 lemon

1⁄4 cup superfine sugar
11⁄4 cups heavy cream, whipped
6 bulbs stem ginger (from a jar), drained and coarsely chopped
1 small pomegranate

Method:
1 Preheat the oven to 325˚F (160˚C). Whisk the egg whites with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until the whites are stiff and glossy. Mix the corn starch and vinegar in a cup until smooth, then stir into the pavlova mixture.

2 Line a baking sheet with baking parchment and draw a 8 x 12in (20 x 30cm) rectangle on it (two rectangles side by side for 12). Spread the pavlova mixture out into the rectangle(s) with a knife, then create a well in the middle by building up the sides.

3 Slide the baking sheet into the oven, immediately reduce the temperature to 300˚F (150˚C), and bake for 1 hour. Turn the oven off and leave the pavlova in the oven for a further hour to dry out.

4 To make the topping, put the pears, lemon juice, and sugar into a small pan and barely cover with water. Simmer gently over low heat for 10 minutes or until the pears are just tender. Leave in the liquid until needed, then drain, reserve a few for decoration, and stir the rest into the whipped cream with the ginger.

5 Arrange the pavlova on a serving plate, spoon the cream into the well, and decorate with the reserved pears. Cut the pomegranate(s) in half, pick out the seeds, and sprinkle over the top. Serve at room temperature.

PREPARE AHEAD AND FREEZE
The pavlova can be made up to the end of step 3 up to 1 month ahead. Wrap in plastic wrap and then foil and keep in a cool place. The pears can be poached up to 8 hours ahead. The pavlova can be assembled up to 4 hours ahead. Freeze the pavlova without the topping for up to 6 months.

Pear and ginger pavlova Recipe