Berry and pistachio stacked pavlova

Name: Berry and pistachio stacked pavlova
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves 4 - 6
Ingredients: 165 gm (¾ cup) caster sugar; 165 gm (¾ cup) raw caster sugar; 225 gm (about 6) eggwhites; 1¼ tsp white vinegar; 1¼ tsp cornflour; 20 gm finely chopped pistachio nuts, plus extra coarsely chopped, to serve; 125 gm (about 1 punnet) raspberries; 2 tbsp pure icing sugar; 600 ml pouring cream; 300 gm (1¼ cups) crème fraîche

Picture layers of cream, rippled with raspberries and sandwiched between layers of chewy, pistachio-infused meringue.

Mar 01, 2018 1:00pm

By Emma Knowles

30 mins preparation
1 hr 30 mins cooking plus cooling
Serves 4 - 6

This three-tiered berry and pistachio pavlova is a real showstopper. The pavs and the raspberry ripple can be prepared a day ahead, but should only be assembled at the last minute, and served without delay.

Ingredients

165 gm (¾ cup) caster sugar
165 gm (¾ cup) raw caster sugar
225 gm (about 6) eggwhites
1¼ tsp white vinegar
1¼ tsp cornflour
20 gm finely chopped pistachio nuts, plus extra coarsely chopped, to serve

Raspberry ripple cream

125 gm (about 1 punnet) raspberries
2 tbsp pure icing sugar
600 ml pouring cream
300 gm (1¼ cups) crème fraîche

Method

1
Preheat oven to 150°C. Trace a 16cm-diameter circle on each of 3 separate pieces of baking paper. Place pencil-side down on lightly oiled baking trays. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes), then, with motor running, gradually add sugars and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, then fold in cornflour and pistachio. Transfer to a piping bag fitted with a plain nozzle and pipe evenly within circle templates. Place in oven, reduce temperature to 120°C, and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and cool completely in oven with door closed (at least 6 hours or overnight). Meringues will keep in an airtight container for a day.
2
For raspberry ripple cream, crush raspberries and icing sugar in a bowl. Whisk cream, crème fraîche and vanilla seeds in a bowl to firm peaks, add raspberry mixture and fold in to form ripples.
3
To assemble, place a pavlova on a serving plate, spread with a third of the raspberry ripple cream, top with another pavlova and repeat layering, finishing with a layer of raspberry ripple cream. Top with berries and flowers, and serve immediately.