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Raspberry pistachio pavlova


Serves 8

For the Pavlova

  • 4large egg whites
  • 250grams sugar
  • 1teaspoon white wine vinegar
  • 1teaspoon corn starch
  • 1teaspoon vanilla extract
  • For the filling
  • 400milliliters heavy cream
  • 3tablespoons icing sugar
  • 125grams raspberries
  • Pistachios, unsalted, shelled and slightly chopped

Preheat the oven to 120º C. Draw a 22 cm circle on baking parchment and line a baking tray (leave the pen or pencil trace facing down).

Whisk the egg whites with a hand or stand mixer until they form stiff peaks. Whisk in the sugar, 1 tablespoon at a time, until the meringue gets thick and glossy, approximately 10 minutes. Whisk in the vinegar, corn starch and vanilla extract.

Spread the meringue on the baking tray using the circle as a reference. Leave the center lowered, creating a space for adding the topping later.

Bake for 1 hour and half. Turn off the heat and let the Pavlova cool completely inside the oven (you can make it the day before and leave to cool inside the closed oven overnight).

Whip the cream with the icing sugar until stiff, then lay it into the Pavlova center. Top with the chopped pistacios and the raspberries.


By Paula

Author Notes: Crunchy on the outside, soft inside, Pavlova is a dessert that leaves no one indifferent. The variations are endless, but I like to leave it fresh and (…more) —Paula

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