BERRY & PISTACHIO STACKED PAVLOVA

SERVES 4-6 This three-tiered berry and pistachio pavlova is a real showstopper. The meringue and raspberry ripple cream can be prepared a day ahead, then simply assemble the dessert at the last minute and serve without delay.

INGREDIENTS 225g (about 6) egg whites

¾ cup caster sugar

¾ cup raw caster sugar

1¼ tsp white vinegar

1¼ tsp cornflour

20g shelled pistachios, chopped finely, plus extra, chopped coarsely, to serve Raspberries, sliced strawberries and edible flowers (optional), to serve RASPBERRY RIPPLE CREAM

125g (about 1 punnet) raspberries 2 Tbsp icing sugar

600ml cream

300g (1¼ cups) crème fraîche 1 vanilla bean, seeds scraped

1 Preheat oven to 150°C. Trace a 16cmdiameter circle on each of 3 pieces of baking paper. Place each paper, pencil-side down, on lightly oiled baking trays.

2 In an electric mixer, or using electric beaters, whisk egg whites and a pinch of salt to soft peaks (4-5 minutes). With beaters running, gradually add sugars and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, then fold in cornflour and pistachios. Transfer to a piping bag fitted with a plain nozzle and pipe evenly within circle templates to create 3 discs of meringue. Place in oven, reduce to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and leave in oven with door closed for at least 6 hours or overnight. Meringues will keep in an airtight container for 1 day.

3 For raspberry ripple cream, crush raspberries and mix with icing sugar in a bowl. In another bowl, whisk cream, crème fraîche and vanilla seeds to firm peaks. Fold in the raspberry mixture to form ripples.

4 To assemble, place a meringue disc on a flat serving plate and spread with a third of the raspberry ripple cream. Repeat layers twice more, finishing with raspberry ripple cream. Top with berries, flowers (if using) and extra pistachios. Serve immediately.