Negroni meringue pavlova wreath with pomegranate and pistachio
- December 2018
- 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.
- 28.7g (17g saturated)
- 40.6g (38g sugars)
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.
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