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Negroni meringue pavlova wreath with pomegranate and pistachio

Name: Negroni meringue pavlova wreath with pomegranate and pistachio
Yield: Serves 8
Ingredients: 3 large free-range egg whites; 75g caster sugar; 75g golden caster sugar; ½ tsp vanilla extract; For the decoration; 4 oranges; 100ml ready-made negroni (we like the Campari and Tesco brands); 75g golden caster sugar; 4 tbsp pomegranate molasses; 400ml double cream; ½ tsp vanilla extract; 30g shelled unsalted pistachios, lightly toasted and chopped; 30g pomegranate seeds; You’ll also need…; 1 large baking sheet lined with non-stick baking paper

Published: 21 Dec 18
Updated: 10 Oct 24

Why have one good thing when you can have two? We’ve combined our favourite cocktail with a showstopping pavlova to create this negroni meringue wreath, topped with pomegranate and pistachio.

If you love this, you might also like our world-famous (well, if it’s not, it SHOULD be) negroni cheesecake recipe.

Easy
December 2018

Test kitchen approved

Serves 8
Hands-on time 30 min, oven time 1 hour 30 min, plus setting and cooling

Why have one good thing when you can have two? We’ve combined our favourite cocktail with a showstopping pavlova to create this negroni meringue wreath, topped with pomegranate and pistachio.

If you love this, you might also like our world-famous (well, if it’s not, it SHOULD be) negroni cheesecake recipe.

Nutrition: per serving

Calories: 449kcals
Fat: 28.7g (17g saturated)
Protein: 3.7g
Carbohydrates: 40.6g (38g sugars)
Fibre: 1.1g
Salt: 0.1g

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Ingredients

3 large free-range egg whites
75g caster sugar
75g golden caster sugar
½ tsp vanilla extract
For the decoration
4 oranges
100ml ready-made negroni (we like the Campari and Tesco brands)
75g golden caster sugar
4 tbsp pomegranate molasses
400ml double cream
½ tsp vanilla extract
30g shelled unsalted pistachios, lightly toasted and chopped
30g pomegranate seeds

You’ll also need…

1 large baking sheet lined with non-stick baking paper

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Method

Heat the oven to 110°C/90°C fan/gas ¼. Draw a 23cm circle on the baking paper, then turn the paper over.
Using an electric mixer, beat the egg whites in a large mixing bowl with
a pinch of salt until stiff. Gradually beat in the sugars, then the vanilla, until thick and glossy.
Spoon the meringue mixture evenly around the circle edge, leaving a hole in the middle, then use the back of a spoon to smooth and swirl the meringue into a wreath shape. Bake for 1½ hours or until firm. Turn off the oven and leave inside until cool (see Make Ahead).

Meanwhile, make the decoration. Segment the oranges over a small heavy-based pan to catch the juice and put the segments in a bowl. Add the negroni and sugar to the juice and heat gently to dissolve the sugar, then bring to the boil and simmer until thickened to a syrup. Stir in the pomegranate molasses, remove from the heat and set aside to cool (see Make Ahead).
Using an electric mixer, beat the cream and vanilla in a large mixing bowl until thick. Before serving, Spoon over the meringue, top with the orange segments and syrup, then sprinkle with the pistachios and pomegranate seeds

Recipe from December 2018 Issue

Nutrition

Nutrition: per serving

Calories: 449kcals
Fat: 28.7g (17g saturated)
Protein: 3.7g
Carbohydrates: 40.6g (38g sugars)
Fibre: 1.1g
Salt: 0.1g

delicious. tips

Keep the cooked, cooled meringue in an airtight container for up to 1 week (freeze for up to 1 month – defrost overnight). Chill the cooled syrup and orange segments in separate containers for up to 3 days. Toss the segments in extra juice to serve.