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.
Berry and pistachio stacked pavlova
Picture layers of cream, rippled with raspberries and sandwiched between layers of chewy, pistachio-infused meringue.
- Serves 4 - 6
- 30 mins preparation
- 1 hr 30 mins cooking plus cooling
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
- 1Preheat 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.
- 2For 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.
- 3To 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.
