A really indulgent meringue dessert with redcurrant jelly, double cream and topped with pomegranate sauce.


  • 2 large egg whites
  • 125g (4oz) caster sugar
  • 1 level tsp cornflour
  • 1tsp white wine vinegar
  • 1 very ripe pomegranate
  • 3tbsp redcurrant jelly
  • 300ml (½ pint) double cream
  • Baking trays, lined with Bakewell paper


  1. Set the oven to gas mark 4 or 180°C. Whisk the egg whites to stiff-peak stage. Whisk in the sugar, a tablespoonful at a time, until the meringue is shiny and stiff. Sift in the cornflour and sprinkle in the vinegar, and fold them in.
  2. Put dessertspoonfuls of the meringue on the Bakewell paper and hollow out the centres a little. Put in the oven, then straight away reduce the temperature to gas mark 2 or 150°C. Cook for 30 mins. Turn off the oven; leave Pavlovas to cool in oven with the door open.
  3. Take out the pomegranate’s seeds. Warm the jelly until it softens, then add the pomegranate seeds. Stir, and leave to cool and thicken.
  4. When ready to serve, whip the cream and put teaspoonfuls of cream on the meringue, then spoon pomegranate sauce on top.

Cook’s tip: Leftover cream and sauce can be served on ice cream.Per serving: 109 calories, 8g fat. Not suitable for freezing.Feature: Kate Moseley. Photos Chris Alack. Props stylist: Sue Radcliffe

Nutritional information per portion

fat 8.0g calories 109(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.