Fig Balsamic Pavlova with Sugared Fennel and Marinated Pomegranate Seeds

Preheat the oven to 350°. Line a large baking sheet with parchment paper.

Prepare toppings by thinly slicing the fennel bulb on a mandolin or by hand. Add sliced fennel to a bowl with 1/8 cup sugar and mix to coat. In another small bowl add pomegranate seeds and 2 tablespoons of Aperö Balsamic Fig Vinegar. Set aside to marinate.

Using a stand mixer with a whisk attachment or an electric mixer, beat the egg whites until soft peaks form (about 5 minutes). Add the remaining 1 cup of sugar in quarter cup portions, beating for 30 seconds between. Beat for a full minute on high till the mixture starts to look glossy. Add the vanilla extract, remaining fig balsamic vinegar, and beat for 1 more minute. The peaks should be very stiff. If not, keep on mixing at high speed. Using a rubber spatula, fold in the cream of tartar.

Spread the pavlova mixture into two large circles on the parchment-lined baking sheet(s). Use a spatula to create a bowl shape in each of the pavlova circles, creating a well that will later old the toppings.

Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°. Bake until firm, about 90 minutes. Edges will lightly brown. Avoid opening the over as this will deflate the fluff of the pavlova.

Take out and let cool for about 10 minutes on the parchment for easy removal and plating. Top with sugared fennel slivers and marinated pomegranate perils for a bright pop of flavor.

Before serving, drizzle with additional Aperö Balsamic Fig Vinegar.