Recipes>Meringue Recipes
Raspberry and Pistachio Pavlova
by Jordan Bourke from Britain’s Best Home Cook
Serves 8-10
Total 1hr 30min
Prep 30min
Cook 1hr
Nothing says summer more than a delightfully crisp and berry-topped pavlova. In this easy-to-follow recipe there’s double the deliciousness with two layers of meringue and a hidden layer of cream.
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From the book
Britain’s Best Home Cook
Jordan Bourke
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Introduction
There’s a surprise layer of raspberries and cream filling inside this spectacular ‘double’ pavlova. The meringue base can be made in advance and stored in an airtight container for two or three days, but do not assemble the pavlova until the last moment.
Tags
Ingredients
| 4 | egg whites, at room temperature |
|---|---|
| 250g (9oz) | caster sugar |
| ¼ tsp | vanilla extract |
| 1 tsp | white wine vinegar |
| 1 tsp | cornflour, sifted |
| pinch of fine sea salt | |
| For the topping: | |
| 400ml (14fl oz) | double cream |
| 2 tbsp | caster sugar |
| 250g (9oz) | full-fat natural yoghurt |
| 200g (7oz) | raspberries |
| 50g (2oz) | raw shelled pistachio nuts, roughly chopped |
| small handful of mint leaves | |
| icing sugar, for dusting |
Essential kit
You will need: a stand mixer or an electric whisk.
Method
Preheat the oven to 150˚C/130˚C fan/gas 2. Line two baking sheets with baking parchment.
Ensuring the bowl is clean and grease-free, whisk the egg whites in a stand mixer or using an electric whisk until they begin to form stiff peaks. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until you have stiff, glossy peaks. This may take up to 6 minutes. Whisk in the vanilla extract, vinegar, cornflour and salt.
Using a metal spoon, spread half the mixture onto one of the prepared baking sheets, shaping it into a circle approximately 20cm (8in) in diameter, making a slight dip in the middle. Repeat with the remaining mixture on the second baking sheet. Bake the meringues for 1 hour, then turn off the oven, leaving the meringues in the oven for 20 minutes. Remove from the oven and leave to cool completely.
Whisk the cream with the caster sugar until soft peaks form. Stir in the yoghurt. Place one disc of meringue on a serving plate, top with half the cream mixture and a handful of the raspberries. Place the second disc of meringue on top, spoon over the remaining cream mixture and scatter over the remaining raspberries, the pistachio nuts and mint leaves. Dust with a little icing sugar and serve immediately.
Tip Feel free to use different berries, or a combination.
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Ingredients
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