Preheat oven to 120 °

Place egg whites in clean metal bowl of food processor and beat on medium speed until stiff, about 2 minutes.

Add cream of tartar or alternatively lemon juice and salt and beat until very stiff.

Now add sifted powdered sugar by tablespoon until the mixture is firm and glossy. This will take about 6 - 8 minutes.

Now stir in the rose water and green food coloring. I like it when they are a little marbled and not perfectly mixed through. But that's a question of taste, you can also mix them until everything turns bright green.

Roughly chop the pistachios and fold in gently. 

Place the mixture into a icing bag and pipe onto a baking tray lined with baking paper. Or absolutely simple and quick, with the help of two tablespoons place 12 large clumps on the baking paper. Use the spoon to spread a few peaks on top, I personally like them that way.

Sprinkle with green sugar pearls, place in oven and bake for 75 minutes.

After baking, turn off the oven and let the pavlova cool down. They will last up to 4 days in an airtight container, such as a metal cookie jar.

Boil sugar with 120 ml water until sugar is completely dissolved. Boil until syrupy for about 10 minutes. Pour the syrup into a container and let it cool down a bit until it is lukewarm.

Add cranberries and if you're making it a day ahead, chill overnight in the fridge. Otherwise, place in the freezer for about 30 minutes.

Once chilled, strain out the cranberries, collecting the sugar syrup. We will need this later to sweeten the cranberry sauce.

Now roll the cranberries back and forth in some sugar until they are coated all over. Set aside in the refrigerator for later.

In a saucepan, boil cranberries with cranberry sugar syrup and 120 ml pomegranate juice until the cranberries start to pop. Boil sypruply until the mixture thickens.

Using a blender, blend everything until smooth and pass through a sieve.

Let the sauce cool down completely in the refrigerator.

First whip the cold whipping cream with 1 /2 tsp. cardamom and 1 tbsp. powdered sugar until stiff.

Add mascarpone, vanilla extract and continue beating for about 2 minutes.

Now pour the cooled cranberry sauce into the mascarpone cream and gently fold everything in.

Transfer a pavlova on a plate, place the canberry mascarpone cream in a piping bag and pipe on top of the pavlova. Top with sugared cranberries and pomegranate arils, dusting with powdered sugar if desired.