250 ml Bulla Thickened Cream, whipped to soft peaks
Strawberries, quartered, to garnish
Pomegranate seeds, to garnish
Preheat oven to 150°C. Line an oven tray with baking paper.
Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still "gritty" with sugar, continue to whisk until sugar dissolves.
Add cornflour, vinegar and vanilla, rosewater and pink colouring and whisk until just combined.
Spoon meringue onto the baking paper. Smooth sides and make a little nest on the top of the pavlova.
Reduce oven to 120°C and bake in the oven for 1 1/2 hours or until pavlova is dry to the touch.
Turn off oven. Leave pavlova in oven with the door ajar to cool completely.
To make the honey pistachio cream, crush the nuts coarsely in a mortar and pestle. Add the mascarpone cream and honey to taste.
To serve, place pavlova base onto your serving stand. Spread the honey pistachio cream on the top of the pavlova. Dollop the whipped cream on top of the honey pistachio cream, ensuring that some of the honey pistachio cream is still visible. Pile strawberries on top of whipped cream, to ensure that the cream is still visible. Scatter pomegranate seeds all over the pavlova and serving stand. Serve! Wow!