Raspberry Pistachio Pavlova

This Raspberry Pistachio Pavlova features a delicate meringue shell that is crisp on the outside and soft on the inside. Filled with velvety whipped cream and topped with juicy raspberries and crunchy pistachios, it offers a delightful combination of sweet, tart, and nutty flavors. This stunning dessert is perfect for celebrations and special gatherings.

Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Serves: 8

Ingredients

4 large egg whites

1 cup granulated sugar

1 tsp cornstarch

1 tsp white vinegar

1 tsp vanilla extract

1 cup heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

1 cup fresh raspberries

1/2 cup shelled pistachios, roughly chopped

Instructions

1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.

2. In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to whisk until stiff, glossy peaks form.

3. Gently fold in the cornstarch, white vinegar, and vanilla extract until well combined.

4. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a 9-inch circle with slightly raised edges to form a shallow bowl.

5. Bake in the preheated oven for 1 hour and 15 minutes, then turn off the oven and allow the pavlova to cool inside with the door slightly ajar.

6. Once the pavlova is cool, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

7. Spoon the whipped cream into the center of the cooled pavlova.

8. Top with fresh raspberries and sprinkle with chopped pistachios just before serving.

Storage

Store leftover pavlova in an airtight container in the refrigerator for up to 2 days.

Reheating

Pavlova is best enjoyed fresh and is not suitable for reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.