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pistachio pavlova recipe

Pistachio Pavlova (With Pistachio Cream)

Michelle
Here's how to make a tasty pavlova with a delicious pistachio cream topping. This recipe is so easy to make, and it tastes good too.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 1 hour
Total Time 2 hours 30 minutes
Course Dessert
Cuisine Australian
Servings 8 People
Calories 609 kcal

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

Calories: 609kcalCarbohydrates: 54gProtein: 11gFat: 42gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 85mgSodium: 47mgPotassium: 514mgFiber: 6gSugar: 43gVitamin A: 1264IUVitamin C: 26mgCalcium: 96mgIron: 2mg
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