Get in on this viral marvel and start spreading that buzz! Buzzy was made for all up and coming modern publishers & magazines!

Fb. In. Tw. Be.

Poached pear pavlova recipe

This crowd-pleasing, poached pear pavlova will never go out of fashion.

Serves 8-12 Total Time 1 hr 30 mins


Get the ingredients here

  • 4 large egg whites
  • 400g caster sugar 
  • 500g pomegranate seeds
  • 4 pears, peeled, cored and cut into quarters 
  • 500g mascarpone
  • 1⁄2tsp vanilla bean paste


  1. Preheat the oven to 140°C /gas mark 1. Place the egg whites in a large bowl or stand mixer and start to whisk. Once you have stiff peaks, add 1tbsp sugar at a time, whisking for 20 secs after each addition. When all the sugar has been added, keep whisking until it has fully dissolved and you can’t feel any between your fingertips. 
  2. Stick a piece of baking paper to a baking sheet using a few dabs of mixture, then spoon the rest into a 20-25cm circle, creating a slight hollow in the middle. Bake for 1 hr 15 mins, then turn off the oven and leave the meringue to cool in the oven overnight. 
  3. To make the topping, blitz 375g pomegranate seeds, then sieve into a saucepan to collect the juice (discard the seeds). Stir the sugar into the juice and add the pears along with enough water for them to float. Screw up a piece of baking paper, unfurl it and lay over the pears. Place on a medium heat, bring to the boil, then simmer gently for 30 mins. Turn off the heat and leave to infuse for 2 hrs.
  4. Remove the pears from the liquid and return the saucepan to the heat. Bring the liquid to the boil and reduce by half, or until syrupy. Allow to cool. 
  5. When ready to serve, peel the meringue off the paper and put it on a serving plate. Whisk the mascarpone with the vanilla and use to fill the hollow. Top with the pears, the remaining pomegranate seeds and a drizzle of the syrup, serving the rest on the side.
You don't have permission to register