for 8 person

Meringue mixture

6	fresh egg whites
2 pinch	salt
350 g	finest sugar
¼ tsp	bourbon vanilla powder
2 tsp	Maizena cornflour
1 tsp	white wine vinegar

Pomegranate syrup

1 ½ dl	pomegranate juice
2 tbsp	lemon juice
50 g	preserving sugar (Coop)

To decorate

3 ½ dl	full cream, beaten until stiff
225 g	plain greek yoghurt
1	pomegranate, seeds removed

How it's done

Meringue mixture

Beat the egg whites and salt until stiff using the whisk on a hand mixer, gradually add the sugar, continue to beat until the mixture turns glossy and no longer feels grainy between your fingertips. Carefully fold the vanilla, cornflour and vinegar into the mixture. Spread the mixture into a rectangle (approx. 30 x 25 cm) on a baking tray lined with baking paper.

To bake/dry

Approx. 20 mins. in an oven preheated to 120°C (convection). Turn the oven down to 100°C and allow the meringue to dry for approx. 1 hr. 30 mins. Then switch the oven off and leave the meringue to cool in the oven with the door slightly ajar.

Pomegranate syrup

Combine the pomegranate juice and lemon juice in a pan, bring to the boil. Add the sugar, cook on a rolling boil for approx. 4 mins., leave to cool.

To decorate

Carefully mix the whipped cream into the yoghurt. Briefly mix in half of the pomegranate syrup to create a marble effect. Place the meringue on a platter, top with the cream, scatter the pomegranate seeds on top, drizzle with the remainder of the syrup.

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