Pomegranate Pavlova with Pistachios and Honey


With the red and green color scheme of the pavlova toppings, this pomegranate pavlova is perfect for serving around Christmas. But no matter what time of year you serve this pavlova recipe, it will be a sweet and elegant way to wrap up dinner.

Pomegranate Pavlova with Pistachios and Honey
Photo: Kritsada Panichgul
Prep Time:
35 mins
Stand Time:
1 hrs 30 mins
Bake Time:
1 hrs
Total Time:
3 hrs 5 mins


  • 6 egg whites

  • Dash salt

  • Dash cream of tartar

  • 1 ½ cup sugar

  • 1 ½ teaspoon vanilla

  • 1 teaspoon lemon juice

  • 2 ½ teaspoon cornstarch

  • 1 ½ cup pomegranate juice

  • ¼ cup honey

  • 1 tablespoon lemon juice

  • 1 ½ cup whipping cream

  • 1 tablespoon sugar

  • 1 cup pomegranate seeds

  • ¼ cup pistachio nuts, coarsely chopped


  1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Draw a 9-inch circle on the paper or foil. Invert paper or foil so the circle is on the reverse side.

  2. Position baking rack in center of oven. Preheat oven to 250°F. For meringue, in a large mixing bowl beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Add 1 1/2 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Beat in 1/2 teaspoon of the vanilla and 1 teaspoon lemon juice. Sift cornstarch over egg white mixture; fold in gently.

  3. Spread meringue over circle on paper or foil, building up edges slightly to form a shell. Bake for 1 hour (do not open door). Turn off oven; let meringue stand in oven with door closed for 1 hour.

  4. Meanwhile, for pomegranate syrup, in a small saucepan combine pomegranate juice, honey, and 1 tablespoon lemon juice. Bring to boiling over medium heat; reduce heat. Boil gently, uncovered, for 30 to 40 minutes or until mixture is reduced to 1/2 cup. Transfer syrup to a small bowl; cool.

  5. In a chilled large mixing bowl beat whipping cream, 1 tablespoon sugar, and the remaining 1 teaspoon vanilla with chilled beaters of the mixer on medium speed until stiff peaks form (tips stand straight).

  6. Carefully lift meringue off paper or foil and transfer to a serving plate. Spread with the whipped cream. Sprinkle with pomegranate seeds; drizzle with the pomegranate syrup. Top with pistachio nuts.

Nutrition Facts (per serving)

280 Calories
12g Fat
41g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 280
% Daily Value *
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 41mg 14%
Sodium 54mg 2%
Total Carbohydrate 41g 15%
Total Sugars 38g
Protein 3g
Vitamin C 1.8mg 9%
Calcium 30.3mg 2%
Iron 0.2mg 1%
Potassium 152mg 3%
Folate, total 12.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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