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 Papadim’s
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 Papadim’s 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.