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Author Notes: Crunchy on the outside, soft inside, pavlova is a dessert that leaves no one indifferent. The variations are endless, but I like to leave it fresh and light, adding just (not very sweet) whipped cream and fresh fruit. —Paula
For the pavlova
- 4 large egg whites
- 250 grams sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon corn starch
- 1 teaspoon vanilla extract
For the filling
- 400 milliliters heavy cream
- 3 tablespoons icing sugar
- 125 grams raspberries
- Pistachios, unsalted, shelled and slightly chopped
- Preheat the oven to 120º C. Draw a 22 cm circle on baking parchment and line a baking tray (leave the pen or pencil trace facing down).
- Whisk the egg whites with a hand or stand mixer until they form stiff peaks. Whisk in the sugar, 1 tablespoon at a time, until the meringue gets thick and glossy, approximately 10 minutes. Whisk in the vinegar, corn starch and vanilla extract.
- Spread the meringue on the baking tray using the circle as a reference. Leave the center lowered, creating a space for adding the topping later.
- Bake for 1 hour and half. Turn off the heat and let the pavlova cool completely inside the oven (you can make it the day before and leave to cool inside the closed oven overnight).
- Whip the cream with the icing sugar until stiff, then lay it into the pavlova center. Top with the chopped pistacios and the raspberries.