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Homemade Pistachio Pavlova
A classic pavlova, but with a twist… Here’s how I make my pistachio version!!
My love for pistachio cream continues with this tasty pavlova! I know what you might be thinking— pistachio cream? Pavlova? But trust me, I think this may be one of my favourite inventions yet!!
There’s a delicious blend of nutty and fruity flavours that come together so beautifully. Plus, not only does it look good, but it also looks elegant and STUNNING too.
The star of the show for me is the pistachio flavoured topping! But honestly, the meringue deserves a shout out too, it’s slightly crisp on the outside and wonderfully marshmallowy in the middle.
Recipe Ingredients
Here are the ingredients I used to make this recipe:
- Meringue: I used caster sugar, white wine vinegar, cornflour and egg whites from 4 large eggs.
- Pavlova Cream Topping: I mixed double cream, pistachio cream, icing sugar and vanilla extract together.
- Pavlova Decoration: To decorate the pavlova, I topped it with blueberries, strawberries, raspberries and a sprinkling of chopped pistachio nuts.
How To Make A Pistachio Pavlova
Here’s a summary of how I make this dessert. You can get the full recipe instructions on the recipe card below:
On a medium setting, I whisk 4 egg whites until soft peaks form. Then I switch to a high speed and gradually add in sugar until the mixture turns glossy and stiff peaks form.
In a small bowl, I mix together cornflour and white wine vinegar and whisk it into the meringue mixture. I spoon the meringue onto my baking tray (lined with parchment paper) and use my spoon to shape it. Next, I pop it in the oven for an hour before turning the oven off and leaving it to cool down.
In the meantime, I make the pistachio cream mixture. I whisk double cream, pistachio cream, icing sugar and vanilla extract together.
To put everything together, I dollop the cream on top of the meringue, followed by fresh fruits and diced pistachio nuts. Lastly, I like to drizzle extra melted pistachio cream on top (but I do love a pistachio overload).
My Top Tips
A little bit of egg yolk in the egg whites can stop it from fluffing up properly, so be careful when separating them. If this happens to me, I like to carefully attempt to take the egg yolk out, but if it’s too mixed in, then I’ll start again.
To create a perfect circle, trace one on the back of your parchment paper. Then flip the paper over so the drawing is underneath before adding the meringue.
I like to make a slight dip in the middle of the meringue mixture to perfectly house the cream and fruit toppings. I find that this helps to prevent the toppings from sliding off the sides too.
More Dessert Recipes
- Pistachio Cheesecake
- Pistachio Cornflake Nests
- Strawberry Crumble
- Blackberry Crumble
- Meringue Nests
- Meringue Wreath
Pistachio Pavlova (With Pistachio Cream)
Ingredients
Meringue
- 4 Large Egg Whites
- 220 g Caster Sugar
- 2 tsp White Wine Vinegar
- 2 tsp Cornflour
Cream Topping
- 600 ml Double Cream
- 200 g Pistachio Cream
- 50 g Icing Sugar
- 1 tsp Vanilla Extract
Fruit & Nut Topping
- 200 g Strawberries
- 200 g Blueberries
- 200 g Raspberries
- 50 g Pistachio Nuts
- Melted Pistachio Cream (Optional)
Instructions
Pavlova Meringue
- Preheat your oven to 160°C (gas mark 3, 140°Fan) and line a baking tray with parchment paper. Draw a 23cm circle on the parchment paper then turn it over.
- Separate the egg yolks from the egg whites and pour the egg whites into a large mixing bowl. Whisk the egg whites on a medium setting until it reaches soft peaks.4 Large Egg Whites
- Gradually add the sugar little by little, whisking the mixture on the highest speed until the mixture has turned glossy and forms stiff peaks.220 g Caster Sugar
- In a small mixing bowl mix together cornflour and white wine vinegar. Pour it into the meringue mixture and mix until evenly distributed.2 tsp White Wine Vinegar, 2 tsp Cornflour
- Spoon the meringue on the circle drawn on the parchment paper, filling it completely. Use the spoon to smooth edges or shape the meringue as you desire.
- Put the meringue in the oven, reduce the oven temperature to 150°C (gas mark 2, 130°Fan) and bake it in the oven for 1 hour and 15 minutes or until the outside is white and crisp.Then turn the oven off and leave the meringue inside for at least 1 hour to cool down.
Pavlova Topping
- Add double cream, pistachio cream, icing sugar and vanilla extract into a mixing bowl and whisk until soft peaks form.600 ml Double Cream, 200 g Pistachio Cream, 50 g Icing Sugar, 1 tsp Vanilla Extract
- Spoon the pistachio mixture on top of the meringue. Then top with diced fruits and extra melted pistachio cream (optional). Finish with a sprinkling of chopped pistachio nuts.200 g Strawberries, 200 g Blueberries, 200 g Raspberries, 50 g Pistachio Nuts, Melted Pistachio Cream
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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