for 4 person

Orange sauce

4	organic oranges, use the grated zest of 2 oranges and all of the juice (approx. 350 ml)
2	fresh egg yolks
30 g	butter
60 g	sugar
1 tbsp	Maizena cornflour

Pavlova

4	fresh egg white
1 pinch	salt
200 g	finest sugar
½	organic lemon, use a little grated zest and 1 tsp of juice

To bake/dry

1	pomegranate, seeds removed

How it's done

Orange sauce

Using a whisk, mix together the orange zest with the remaining ingredients. Bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the sauce through a sieve into a bowl, leave to cool.

Pavlova

Beat the egg whites with the salt until stiff, add half of the sugar and continue to beat until the mixture turns glossy. Add the remaining sugar, lemon zest and juice, continue to beat until the mixture becomes very stiff. Spread the mixture into a circle on a baking tray lined with baking paper (approx. 20 cm in diameter), pull the edge upwards slightly with a spatula.

To bake/dry

Bake for approx. 20 mins. in the lower half of an oven preheated to 150°C. Turn the oven down to 120 °C and allow the pavlova to dry for approx. 1 hr. 40 mins. Then switch the oven off and leave the pavlova to cool in the oven with the door open. Serve with the orange sauce and pomegranate.

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