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Pistachio and Berry Pavlova with Pistachio Cream Recipe

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4 from 12 reviews

  • Author: Chef
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A delightful and elegant Pavlova topped with a rich pistachio cream and fresh mixed berries. This recipe features a crisp and airy meringue base combined with a luscious pistachio-infused whipped cream, garnished with strawberries, blueberries, raspberries, and chopped pistachio nuts for a perfect balance of sweetness and texture.

Ingredients

Meringue

  • 4 Large Egg Whites
  • 220 g Caster Sugar
  • 2 tsp White Wine Vinegar
  • 2 tsp Cornflour

Pistachio Cream Topping

  • 600 ml Double Cream
  • 200 g Pistachio Cream
  • 50 g Icing Sugar
  • 1 tsp Vanilla Extract

Fruit and Garnish

  • 200 g Strawberries
  • 200 g Blueberries
  • 200 g Raspberries
  • 50 g Pistachio Nuts
  • Melted Pistachio Cream (Optional)

Instructions

  1. Preheat and prepare: Preheat your oven to 160°C (gas mark 3, 140°F fan) and line a baking tray with parchment paper. Draw a 23cm circle on the parchment paper then turn it over to mark your baking area.
  2. Separate egg whites: Separate the egg yolks from the egg whites, placing the egg whites into a large mixing bowl. Whisk the egg whites on medium speed until soft peaks form.
  3. Add sugar: Gradually add the caster sugar a little at a time, whisking continuously at the highest speed until the meringue becomes glossy and stiff peaks form.
  4. Incorporate stabilizers: In a small bowl, combine the cornflour and white wine vinegar, then gently fold this mixture into the meringue until evenly distributed.
  5. Shape the meringue: Spoon the meringue within the drawn circle on the parchment paper, smoothing and shaping the edges as desired.
  6. Bake: Place the meringue in the oven, reduce the temperature to 150°C (gas mark 2, 130°F fan) and bake for 1 hour and 15 minutes until the outside is white and crisp. Turn off the oven and leave the meringue inside to cool completely for at least 1 hour.
  7. Make pistachio cream: In a mixing bowl, combine double cream, pistachio cream, icing sugar, and vanilla extract. Whisk until soft peaks form.
  8. Assemble topping: Spoon the pistachio cream mixture onto the cooled meringue base. Top with diced strawberries, blueberries, raspberries, and drizzle with melted pistachio cream if using. Finish by sprinkling chopped pistachio nuts over the top.

Notes

  • Ensure egg whites are free from any yolk to achieve proper meringue peaks.
  • Allow the meringue to cool inside the oven to prevent cracking and achieve crispness.
  • Melted pistachio cream on top is optional but adds an extra layer of flavor and moisture.
  • You can substitute white wine vinegar with lemon juice if unavailable.
  • Use fresh, ripe berries for the best flavor and texture contrast.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Find it online: https://saracooking.com/pistachio-and-berry-pavlova-with-pistachio-cream-recipe/