- December 2012
- Serves 12
- Takes 20 minutes to make, 5 hours to cook, plus cooling
This decadent, boozy Christmas pavolva is made with caramelised clementine and pommegranate and is perfect for a festive lunch showstopper.
- 26.9g (16.7g saturated)
- 62.3g (60.8g sugars)
Keep the egg yolks to use for custard, mayonnaise, ice cream and many other dishes. Store the yolks by adding 1 to each space in an ice-cube tray and adding a pinch of either salt or sugar, depending on whether you want to use them in sweet or savoury dishes. Freeze, then remove to labelled freezer bags for up to 3 months. Sieve before using.
Make the meringues up to 3 days in advance. Put in sealed plastic containers or on baking sheets, wrapped well in cling film. Store in a cool, dry place.
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