Raspberry Pistachio Pavlova with Tess Madalyn
Photo by Nea Arentzen
- Serves
- 1 pavlova
- Prep Time
- 10 Minutes
- Cook Time
- 2 Hours
If you’re on Tiktok you might know Tess is a pavlova queen, making one for every milestone she hits. Pavlovas have also always been one of my go-to desserts to make, so it only felt right to work on one together! This one is made with a simple raspberry compote, freshly whipped cream, and pistachios. We kept it simple, but don’t get me wrong–with the stacked meringue it looks fancier than ever.
Ingredients
French Meringue:
- 6 (180 grams) egg whites
- 1/8 teaspoon cream of tartar
- A pinch of Diamond kosher crystal salt
- 1 1/2 cup (300 grams) granulated sugar
- 1/4 cup (28 grams) cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
Raspberry Compote:
- 2 cup fresh or frozen raspberries (plus an extra 1 cup fresh to garnish)
- 2 tablespoon water
- 1 tablespoon fresh lemon juice
- 1/4 cup (50 grams) granulated sugar
- A pinch of kosher salt
- Assembly:
- 2 cup heavy whipping cream, whipped to soft peaks
- 1/4 cup chopped pistachios
Featured Video
Directions
Instructions
- Step 1
Preheat the oven to 200ºF and line a rimmed baking sheet with parchment paper. In a large mixing bowl combine the egg whites, salt, and cream of tartar. Use an electric mixer and beat until foamy. With the mixer running, slowly pour in the granulated sugar. Beat on high speed until very stiff peaks form, 3 to 5 minutes.
- Step 2
Sift the cornstarch into the egg whites (this makes it easier to evenly fold in), then beat to combine, another minute. Fold in the vanilla and vinegar until just combined.
- Step 3
Spread the meringue into two 8-inch circles on the prepared baking sheet (they’ll be on the thinner side). Bake without opening the oven door for 1 hour and 30 minutes. Turn the oven off and prop the door open slightly; let the meringue cool in the oven, about 1 hour (this will help prevent cracking and make it easier to transfer).
- Step 4
In the meantime, make the raspberry compote. In a saucepan, combine the raspberries, sugar, water, and lemon juice. Bring to a boil over high heat, then simmer over low, stirring occasionally, until slightly thickened, 10 to 15 minutes. Season with a pinch of salt. Transfer to a bowl and let cool completely.
- Step 5
Transfer one of meringue disks to a cake stand or serving platter, then use a spoon to very gently crack the surface, creating somewhat of a hole for the toppings to sit in. Fill with half of the jam and whipped cream. Sprinkle with half of the chopped pistachios. Repeat with the remaining meringue, jam, and cream. Top with reserved fresh raspberries and garnish with remaining pistachios.