Pavlova with pistachio
recipe by lennie ware
Ingredients – serves 6
5 egg whites
a pinch of salt
416 grams caster sugar
1 teaspoon vanilla extract
1 teaspoon malt vinegar (or any you have to hand)
500ml double cream
300ml pistachio cream
250g (8 oz) raspberries and 250 grams strawberries
Preparation method
Preheat the oven to 140C (275F), gas mark 1. Draw a 23 cm (9 inch) circle on non-stick baking paper as a guide and place on a baking tray.
Whisk the egg whites with the salt in a large clean bowl, either by hand or with a hand-held electric mixer, until very stiff, then gradually whisk in the sugar. Whisk until it forms stiff peaks, this takes about 3 –4 minutes. Fold in the vanilla extract and vinegar.
Spread the meringue mixture over the baking parchment in a circle.
Bake on 140C for an hour and then leave in oven for half an hour.
Mix whipped cream with pistachio cream.
When pavlova is cool put on whipped cream and pistachio mix on the top.
Toast some pistachios and chop them and spread on top and Then put on fresh strawberries, raspberries and Edible flowers if you want.