Pavlova with pomegranate, rice pudding with orange blossom.

To make rice pudding, the day before, in a saucepan, place the milk, cream, sugar, and butter cut into pieces. Melt and heat over medium heat for 10 minutes. When the mixture is hot, add the rice and stir constantly, allowing it to cook for about 30 minutes. Remove from heat and pour into a dish. Let it cool at room temperature. Add the orange blossom water and mix before putting it in the fridge to finish absorbing the milk.

To make the meringues on the same day, preheat the oven to 100°C. Beat the egg whites with a mixer. When they become frothy, add the granulated sugar and lemon juice, then continue to beat until the meringue forms. You should achieve a smooth, shiny mixture that holds its shape. Once the meringue is set, sprinkle powdered sugar and cornstarch over the mixture and gently fold everything in using a spatula. Mix gently until the mixture is homogeneous. Add the pomegranate seeds and mix again until the seeds are evenly distributed. On a baking sheet lined with parchment paper, make 4 mounds of meringue using a tablespoon or a piping bag. The meringues will serve as containers, so create a small indent in the center to achieve a shape similar to a small bowl. Bake for 1 hour and 30 minutes at 100°C to allow them to dry well. Remove from the oven and let cool completely before handling.

To prepare the whipped cream, beat the liquid cream and mascarpone together with an electric whisk or a mixer. Be careful, the ingredients must be very cold, as this helps the cream to whip. When the whipped cream starts to hold its shape, add the sugar and continue to beat until the mixture is firm.

To finish, let's assemble the pavlovas. In your dessert plates, place the meringue. Add a tablespoon of rice pudding, then top with pomegranate seeds. Cover with whipped cream and serve immediately!