Preparation time: 30 minutes
Baking time: 3-4 hours
For the meringue:
180 gr crystal sugar
180 gr icing sugar, sifted
180 gr egg whites (approximately 5-6 eggs)
30 gr corn flour, sifted
For the cream:
300 gr fresh double cream
150 gr cream cheese
100 gr icing sugar
1 tsp vanilla extract
For the pomegranate syrup:
300 gr pomegranate juice
100 gr sugar
60 gr Pomegranate balsamic cream Kalamata Papadimitriou
30 gr butter
For the garnish:
150 gr pomegranate
A few leaves of fresh mint
To make the meringue, tip the egg whites into the mixer bowl and beat at medium speed until fluffy; Turn the speed up and very gradually add the crystal sugar; beat until you have a thick and glossy mixture.
Remove the bowl from the mixer and sift the icing sugar and corn flour over the mixture, gently folding it in with a rubber spatula with circular movements from the bottom to the top.
Scoop up heaped dessertspoonfuls of the mixture and ease them on to a shallow baking tray, lined with parchment paper, creating a round shape.
Bake at 100°C for 3-4 hours in a well preheated fan oven, until the meringue is well dry and comes off the parchment paper.
Remove the meringue from the oven and allow it to cool completely.
While the meringue is baking, add all the ingredients for the cream into the mixer bowl: the double cream, cream cheese, icing sugar and vanilla extract; beat with the whisk until you get a fluffy cream. Place the cream in the fridge.
Place a small saucepan over high heat and when it gets hot, add the sugar to melt; add the pomegranate juice and allow the mixture to simmer until it acquires a thick syrup texture. Remove the saucepan from the heat, add the butter together with the Pomegranate Balsamic Cream Kalamata Papadimitriou and stir well.
Put the syrup in a confectionery bag with a small tip and allow it to cool well.
Pour some syrup over the meringue; spread the cream on top, finish by pouring over the remaining syrup.
Garnish by sprinkling with the pomegranate seeds and the leaves of fresh mint.