Pistachio, Raspberry and White Chocolate Pavlova
Nutty meringue, boozy cream and seasonal fruit is a combination that’s hard to beat. Swap the bourbon for sweet Marsala if you prefer or leave it out altogether and add 1tsp vanilla bean paste to the whipped cream.
Hands-on time 15min, plus cooling. Cooking time about 1hr. Serves 6
FOR THE MERINGUE
60g pistachio kernels, plus extra, chopped, to decorate 4 medium egg whites
¼tsp cream of tartar
225g caster sugar
FOR THE FILLING
500ml double cream
1tbsp caster sugar
3tbsp bourbon, optional 300g raspberries
40g white chocolate, melted
Preheat oven to 140°C (120°C fan) mark 1. Draw a 20cm circle on to baking parchment (using a cake tin is easiest),
flip so the ink is underneath and put on a baking sheet. For the meringue, pulse the pistachios in the small bowl of a food processor until coarsely ground (or finely chop by hand) – avoid whizzing or the nuts will become too greasy and might collapse the meringue.
Using a stand mixer, or a handheld electric whisk and a large bowl, beat the egg whites, cream of tartar and a pinch of salt until they hold firm peaks. Gradually beat in the sugar, a spoonful at a time, until the meringue is thick and glossy. Using a large metal spoon, quickly fold in most of the ground pistachios.
Dab a little meringue on to each corner of the baking sheet to secure the parchment. Dollop on the meringue and, using the template as a guide, spread to a circle. Make a slight dip in the centre and sprinkle the reserved pistachios around the edge. Bake for 1hr until firm, turn oven off and leave the pavlova inside to cool completely (door closed).
For the filling, beat the cream, sugar and bourbon (if using) until the mixture holds soft peaks. Mash ½ the raspberries with a fork and gently fold into the cream, to give a ripple effect.
To serve, carefully transfer the pavlova to a serving plate or cake stand. Spoon the raspberry cream into the centre. Top with the remaining raspberries, drizzle over melted chocolate and sprinkle over extra chopped pistachios. Serve. PER SERVING 714cals, 7g protein, 53g fat (30g saturates), 48g carbs (48g total sugars), 2g fibre GET AHEAD Make and cool the meringue up to a day ahead. Store in an airtight container at room temperature. Make the cream (without the raspberry ripple) up to 4hr ahead; chill. Complete recipe to serve.