Ingredients
Scale
- 4 egg whites
- 1 cup sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1/2 tsp vanilla essence
- 1 cup chopped white chocolate
- 1 cup heavy cream
- 1 cup pomegranate seeds
- 1 cup raspberries
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
- In a small bowl, mix cornstarch and white vinegar. In a separate bowl, beat egg whites until soft peaks form, then gradually add sugar while continuing to beat until stiff peaks form. Gently fold in cornstarch mixture and vanilla essence.
- Spoon meringue onto the baking sheet, shaping it into two or three layers. Bake for approximately 1.5 hours, or until dry to the touch.
- After meringue cools, melt the white chocolate and whip the heavy cream to soft peaks, then fold in the cooled chocolate.
- Layer meringue with chocolate ganache, pomegranate seeds, and raspberries, alternating to create a tower.
- Chill the assembled tower in the refrigerator before serving for best results.
Notes
Ensure egg whites are at room temperature for better whipping. Avoid making meringue on humid days.
- Prep Time: 90 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg