Pomegranate meringues with pistachios

This is a spectacular pudding of bewitching colours, all blushing meringues, vivid green pistachio dust and the sparkle of pomegranate jewels. FEEDS 6-8 4 egg whites 210g caster sugar, preferably unrefined for the colour 3 tbsp pomegranate molasses 60g pistachios, finely chopped 1 large pomegranate 400ml double cream

Preheat the oven to 100C/gas ¼ and line 2 baking trays with silicone sheets or baking parchment. In a spotlessly clean bowl, whisk the egg whites with an electric whisk until you have stiff peaks. Now whisk in the sugar, little by little by little, followed by half the pomegranate molasses and a pinch of salt, fully incorporating the sugar with each addition until the whites are stiff again, shiny and voluminous (this takes about 10 minutes).

With 2 teaspoons scoop high heaps of the mix on to the baking sheets, fluffing the tops into peaks. Dust each of the peaks with a sprinkling of the green pistachio nuts, saving half for the final plating. Bake in the oven for 2-3 hours, until the undersides are no longer sticky and peel away easily from the trays. Turn off the oven and leave the meringues to cool inside with the door slightly ajar.

Meanwhile roll the pomegranate firmly along the work surface, pressing down so that you can feel the seeds ‘popping’ out. Cut the fruit in half over a bowl and tear open to release the seeds into the bowl, discarding the shell and white pith. Blitz half the seeds in a blender and sieve to get a beautiful red juice; keep both seeds and juice for later.

Softly whip the cream until it is thick but still quite floppy and stir in the rest of the pomegranate molasses. Whisk the cream lightly with a wooden spoon until it just holds its shape; you can do this up to 5 hours ahead and store in the fridge.

Put everything together just before you are going to eat so that the meringues don’t go soggy. Gather friends to help, it is great fun. Sandwich together the meringues with the cream and lay out on a large platter. Scatter with the pomegranate seeds and pistachios and splash with the brilliant red juice. Bring to the table and bask in glory.