Advertisement

Berry Pavlova with vanilla whipped cream and pistachios

Time20 minutes
YieldsServes 10 to 12
Share
Print RecipePrint Recipe

A Pavlova is a disarmingly easy dessert. The trick to a good one is a meringue that has a crisp, crunchy exterior and a tender, airy center that has a texture like homemade marshmallow but is not gooey. The trick to accomplishing this is incredibly simple: the addition of a little cornstarch and vinegar.

Serve as soon as it is piled with the luscious topping because it will soon get soggy.

From the story: Howdy from cloud nine!

1

Heat the oven to 350 degrees. Place the pistachios on a baking sheet and toast until just lightly golden, 8 to 10 minutes. Set aside.

2

Carefully rinse the strawberries, blueberries, blackberries and raspberries. Hull and halve the strawberries. Place berries into a bowl with the sugar and vinegar. Set aside to macerate for 30 minutes.

3

Pour the cold whipping cream into a large bowl (or the bowl of a standing mixer if using). Scrape the seeds from the vanilla bean into the cream. Using a standing mixer fitted with the whisk attachment, a handheld mixer or a balloon whisk, whisk the cream until soft peaks form, about 2 minutes. Chill until ready for assembly.

4

When ready to assemble, place the cooled Pavlova shell onto a large platter. Mound the whipped cream in the center, then spoon the macerated berries over the cream. Crush the pistachios slightly (using a rolling pan or heavy pot); sprinkle the pistachios over top. Cut into slices at the table.

Pavlova shell

1

Heat the oven to 350 degrees. Draw an 8-inch circle on a sheet of parchment paper and line a baking sheet with the parchment.

2

In a standing mixer fitted with a whisk or using a handheld mixer, beat the egg whites and salt on medium-high speed until peaks form, about 3 minutes.

3

With the machine on medium speed, whisk in the sugar a little at a time, then turn the machine back to high to fully incorporate.

4

Add the cornstarch and whisk to blend, then add the vinegar and, when incorporated, whisk in the vanilla.

5

Pile the meringue onto the parchment paper, using a spatula to spread the meringue around the circle and piling the sides slightly higher than the middle. Put into the oven and immediately reduce the temperature to 300 degrees.

6

Bake the meringue for 1 1/2 hours, then turn the oven off and prop open the door. Let the meringue cool down completely. It can be stored uncovered for several hours.

Adapted from a recipe by Jenni Barnett.