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This recipe was uploaded by Maria Sorokina
Cover a baking sheet with baking paper. Place the meringue on the sheet and give it a round shape (some 5-6 cm thick).
Bake at 150°C for 1 hour. Switch off the oven and leave the meringue inside till completely cool. Then transfer to a serving dish.
Whip the cream with vanilla till it hold soft peaks. Up to 1 hour before serving fill the Pavlova with whipped cream and sprinkle with pomegranate arils.
Sabayon recipe to use up the left over egg yolks: