The arrival of a mighty pavlova is always a festive highlight. These extra-special creations – including a fabulous frozen version – will give your celebration a truly grand finale
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.
This story is from the December 2018 edition of Your Home and Garden.
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This story is from the December 2018 edition of Your Home and Garden.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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