With everyone going red mental today for Comic Relief it seemed only fitting to share with you a recipe with a massive splattering of red all over it!
But what’s great is, you can literally wack this desert together and it looks like you’ve spent hours meticulously constructing a work of art your friends would put at least a tenner on you didn’t do yourself.
For the meringues
6 extra-large egg whites, at room temperature
1 + 1/2 tsp cornflour
1/2 tsp red food colouring
A pinch of fine salt
320 g/ 1 1/2 cups sugar
2 pomegranates, seeds only
350 ml/ 1 1/2 cups whipping cream
Pomegranate and orange blossom water syrup:
Juice of 3 fresh pomegranates
1 1/2 tbsp orange blossom water
5 tbsp sugar
Preheat the oven to 140° C. Line a baking tray with parchment paper.
Meringues:(makes about 5-6)
In a large glass bowl, whisk the egg whites (maybe wack out the electric ones) and salt on a high-speed until frothy. Add the cornflour and sugar (1-2 tbsp at a time) gradually and continue whisking. When the egg whites form stiff peaks (this usually takes about 10-15 minutes), gently fold in the red food colouring, creating swirls. With the help of two large slotted spoons, spoon the egg whites onto the parchment-lined baking tray. The meringues should be about 10-12 cm large and 6 cm high. ‘Twirl’ your spoon around and finish off with a spiky peak.
Bake for about 1 hour. Switch off the oven, and leave them to cool inside the oven with the door slightly open for 15 minutes.
For the syrup:
Squeeze the juice of the 3 pomegranates. Heat in a saucepan, add orange blossom water and sugar. Bring to a boil, turn down the heat and simmer until thick and glossy. Leave to cool and set aside.
Serve the meringues with whipped cream, a handful of pomegranate seeds thrown on top and drizzle with the pomegranate and orange blossom water syrup.
And it’s ready to be devoured!