Strawberry and Pomegranate Pavlova

Ingredients

• 7 x 59g free range egg whites
• 1 3/4 cups caster sugar
• 200ml cream
• 1/4 cup pure icing sugar sifted
• 2 punnets strawberries hulled, quartered
• 3/4 cup pomegranate jewels

Directions

1. Preheat a fan forced oven to 150°C. Line an oven try with canola oil spray and baking paper.
2. In a clean dry bowl, whisk the egg white with an electric mixer until it forms soft peaks. Continue to beat on high adding the sugar 1 tablespoon at a time until thick and glossy.
3. Dollop onto the baking tray and form a round dome shape with a clean spatula. Place into the oven for 1 hour and 45 minutes. Place a wooden spoon into the oven door and allow the pavlova to stand in the oven until the oven is completely cooled.
4. Pour the cream into a bowl and whisk until soft peaks form. Add the icing sugar and whisk until firm peaks form. Pour over the pavlova and top with strawberries and pomegranate seeds.