Name: Berry and pistachio stacked pavlova
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 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; 20 gm finely chopped pistachio nuts, plus extra coarsely chopped, to serve; 1¼ tsp cornflour; Raspberries and sliced strawberries, to serve; Edible flowers (optional), 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

Berry and pistachio stacked pavlova

This three-tiered berry and pistachio pavlova is a real showstopper.

Three-tiered pavlova layered with berry jam, topped with strawberries and raspberries, sitting on a white plate with two brass forks on the side.

Serves 4 - 6

Prep

30M

Cook

1H 30M

Total

When it comes to dessert, this three-tiered berry and pistachio pavlova is a real showstopper. The pavlova and raspberry ripple can be prepared a day ahead, but should only be assembled at the last minute, and served without delay. Get cracking.

Want more pavlova recipes?

Ingredients

165 gm (¾ cup) caster sugar

165 gm (¾ cup) raw caster sugar

225 gm (about 6) eggwhites

1¼ tsp white vinegar

20 gm finely chopped pistachio nuts, plus extra coarsely chopped, to serve

1¼ tsp cornflour

Raspberries and sliced strawberries, to serve

Edible flowers (optional), 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.

Styling by Emma Knowles

Styling by Lynsey Fryers