This tart with rosewater Italian meringue and pomegranates is a grown up version of sorts of the iced vovo. Just try not to be as impatient as I was and allow the gelatin to set properly otherwise you’ll be left with a gooey mess that looks sort of delightful but means the tablecloth gets more chocolate than you do.
And that’s never a good thing.
I have more than a mild obsession with pomegranates and as far as flavour combos go pomegranates and rosewater are the perfect match. When together they are that gloriously good-looking couple; larger than life, sophisticated, dressed in killer threads, and annoyingly nice while doing really walk with the people sorts of things involving public transport, long lines and schlepping the streets for that uber-thoughtful “where did you find this” something to take to their friends dinner party. Yep, they're pretty much perfect.