Ingredients

Step by step

1. Heat the oven to 140°C, fan 120°C, gas 1. Line a baking tray with baking paper.
2. Whisk the egg whites and saffron in a large clean bowl with an electric whisk, until stiff peaks form. Slowly add the sugar, whisking continuously, until the mixture is shiny, thick and holding its shape.
3. Beat in the cornflour, then fold in the pistachios with a metal spoon.
4. Spoon the meringue mixture onto the lined tray into a 25cm diameter circle, making a hollow in the centre, and swirl the edges decoratively. Bake for 11⁄4 - 11⁄2 hours until crisp, then turn off the oven and leave the pavlova inside to cool, with the oven door slightly ajar. Transfer to an airtight container for storage, or to a serving plate if ready to serve.
5. For the citrus curd, put the citrus zest and juice, butter and sugar in a nonstick saucepan. Heat until the sugar and butter have melted. Leave to cool for 3-4 minutes. Whisk the whole eggs and yolks together in a bowl, then gradually whisk in the citrus mixture. Return the mixture to the pan and cook gently for 5-10 minutes until thickened, stirring regularly. Sieve into a bowl and set aside to cool.
6. To serve, whisk the cream and sugar together until soft peaks form. Spoon the cream over the pavlova base and drizzle with the lemon and orange curd. Sprinkle the pistachios and pomegranate seeds all over, and serve immediately.