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Ginger and Pomegranate Pavlova Recipe

Ginger and Pomegranate Pavlova Recipe

Photos of Ginger and Pomegranate Pavlova Recipe

How To Make Ginger and Pomegranate Pavlova

Christmas is definitely the season for family meals and get-togethers. As such, it’s only fitting to serve nothing but the best for your loved ones— from the appetizer right down to the dessert. But even if you’re not quite sure what to make yet, don’t worry. You’re more than welcome to browse through these Christmas dessert recipes to find the best sweet treats to serve during the holidays. Recreate the classic Bûche de Noël treat, and more!

Preparation: 20 minutes
Cooking: 2 hours
Total: 2 hours 20 minutes



  • 4 egg whites
  • 1 cup of caster sugar
  • 1 tsp of cornstarch
  • 1 tsp of white vinegar
  • 1 tsp of ground ginger
  • 1 tsp of vanilla extract
  • 1 cup of heavy cream
  • 1/2 cup of pomegranate seeds
  • Fresh mint leaves, for garnish


  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.

  2. In a clean, dry bowl, whisk the egg whites until stiff peaks form.

  3. Gradually add in the sugar, cornstarch, vinegar, ginger, and vanilla extract, whisking until all ingredients are well combined.

  4. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle with a slight indent in the center.

  5. Bake in the preheated oven for 2 hours, or until the pavlova is crisp and dry on the outside.

  6. Turn off the oven and leave the pavlova to cool completely inside.

  7. In a separate bowl, whip the heavy cream until soft peaks form.

  8. Spread the whipped cream onto the cooled pavlova, then top with the pomegranate seeds.

  9. Garnish with fresh mint leaves.

  10. Serve immediately and enjoy!


  • Calories : 327kcal
  • Total Fat : 16g
  • Saturated Fat : 10g
  • Cholesterol : 61mg
  • Sodium : 82mg
  • Total Carbohydrates : 43g
  • Dietary Fiber : 1g
  • Sugar : 41g
  • Protein : 2g
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