Pink Pavlova Cake Is Your New Breakfast Everything

• 4 egg whites
• 2 1/2 cups sugar, divided
• 2 teaspoons cornstarch, sifted
• 1 teaspoon vanilla
• 2 navel oranges
• 1/4 cup pomegranate juice
• 1 16-ounce container heavy cream, divided
• 1 cup pomegranate seeds

1. Preheat the oven to 180u0b0F.
2. Place the egg whites in the bowl of a stand mixer with a whisk attachment. Mix over high speed for 2 minutes, or until egg whites are foamy and beginning to stiffen.
3. Slowly incorporate 2 cups sugar while still mixing on high speed. Mix for 3 to 4 minutes more, or until stiff peaks form. Fold in cornstarch and vanilla until just combined.
4. Spoon mixture onto a baking sheet lined with parchment paper and form into a 9- to 10-inch circle. Bake for 1 hour and 30 minutes, and then turn off the oven. Whatever you do,
5. Let the pavlova sit in the oven for 1 hour before removing.
6. Meanwhile, segment the oranges over a bowl to catch any juice that falls. Reserve the segments and squeeze the remaining juice out of the oranges before discarding.
7. Combine the orange juice, pomegranate juice, and 1/4 cup plus 2 tablespoons sugar in a small saucepan. Cook over medium heat until the sugar is dissolved and mixture begins to thicken. Turn off the heat and stir in 1 to 2 tablespoons of heavy cream. Reserve sauce.
8. Place remaining heavy cream and remaining 2 tablespoons in the bowl of a stand mixer. Using the whisk attachment, mix over high speed for 8 to 10 minutes or until stiff peaks.
9. Remove the pavlova from the oven and spread whipped cream over top. Top with syrup, reserved orange segments and pomegranate seeds.

egg whites, sugar, cornstarch, vanilla, oranges, ubc, heavy cream, pomegranate seeds

Taken from www.myrecipes.com/recipe/pink-pavlova-cake-is-your-new-breakfast-everything (may not work)