Christmas pavlova

Preheat the oven to 120 ° C. Line the baking sheet with parchment paper and draw a circle of 24-26 cm with a plate.

In a clean bowl, beat the proteins with the hand mixer to stiff peaks.

Then add the granulated sugar through a spoonful of spoon to spoon and continue to beat until the foam starts to shine and becomes tough.

Fold the powdered sugar lightly.

Spoon the egg white foam in the middle of the circle on baking sheet. Spread out the foam in the circle. Make the edge slightly higher so that it becomes a kind of scale.

Put the baking sheet in the middle of the oven and bake the foam for 40 minutes.

Switch the oven off, but let the pavlova dry for 4-6 hours in the still warm closed oven and gradually cool down.

Keep the cooled pavlova in a large drum.

Halve the pomegranate and scoop out the red seeds with a spoon. Remove the white pieces from it.

Wash the apple, cut into quarters and remove the cores. Cut the slices into slices and drizzle with lemon juice. Cut the figs each into 6 parts.

Keep this fruit covered with plastic foil in a cool place.

In a bowl, beat the mascarpone and Greek yogurt with the hand mixer to an airy cream.

Place the pavlova on a flat dish and fill the cavity with the mascarpone mixture.

Put the apple pieces with the convex side up in the mascarpone and divide the figs, pomegranate seeds and blueberries over them.

Sprinkle with maple syrup generously. Serve immediately.