Nutty meringue, boozy cream and tangy 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.
Our summer pavlova is the perfect end to any alfresco dinner party or gathering!
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Cal/Serv:
714
Ingredients
FOR THE MERINGUE
60g
pistachio kernels, plus extra, chopped, to decorate
4
medium egg whites
1/4tsp.
cream of tartar
225g
caster sugar
FOR THE TOPPING
500ml
double cream
1Tbsp.
caster sugar
3Tbsp.
bourbon (optional)
300g
raspberries
40g
white chocolate, melted
Directions
Step 1Preheat oven to 140°C (120°C fan) mark 1. Draw a 20cm circle on to a sheet of baking parchment (round 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.
Step 2Using 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.
Step 3Dab 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 (with the door closed).
Step 4For the filling, beat the cream, sugar and bourbon (if using) until the mixture holds soft peaks. Mash 1/2 the raspberries with a fork and gently fold into the cream, to give a ripple effect.
Step 5To 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 the melted chocolate and sprinkle over extra chopped pistachios. Serve.
Per serving:
Calories: 714
Protein: 7g
Total fat: 53g
Saturates: 30g
Carbs: 48g
Total sugars: 48g
Fibre: 2g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
