Pavlova with pomegranate and chocolate

Ingredients for Pavlova with pomegranate and chocolate

Instructions for Pavlova with pomegranate and chocolate

To prepare the Pavlova with pomegranate and chocolate recipe, please follow these instructions:

Bring the egg whites into a large bowl of a pinch of salt.
Whip egg whites completely stiff.
Add vinegar and whip the sugar into egg whites a little at a time until you get a smooth and shiny marb. The vinegar stabilizes the dough to make it look warmer and easier to shape. Pour the dough onto a baking sheet lined with baking paper. Form it to a large marlin bottom.
Bake in the oven at 150 degrees for approx. 1 hour. The cake is finished when it is crisp outside, but still cool inside. Turn the oven off and let the cake cool inside the oven.
Whip the cream stiff and pour out on the cold marengebund.
Slice the pomegranate over and knock it with a wooden box so all the kernels come out, sprinkle them over the cream. Chop the chocolate roughly and benefit from the cake.