Pistachio Pavlova

A pistachio Pavlova simply had to happen, and the idea suggested by one of my readers sounded absolutely wonderful :). Probably the most challenging part is blending the pistachios into smooth pistachio butter — after that, the rest is already familiar territory: a delicate white Pavlova and a luscious cream topping. I like to add lemon extract or rose water to the pistachio cream to enhance its flavour even further. The pistachio cream is delicious on its own, but paired with meringue it becomes something truly special!

Ingredients for the Pavlova:

• 6 egg whites (from large eggs, approx. 40 g each)
• a pinch of salt
• 300 g caster sugar
• 1 tsp cornflour or potato starch
• 1 tsp lemon juice

All ingredients should be at room temperature.

Place the egg whites and salt into the bowl of a stand mixer and whisk until stiff peaks form. Gradually add the sugar, one tablespoon at a time (this is important!), whisking continuously until the meringue becomes thick, glossy and stiff. Add the lemon juice and whisk briefly. Sift in the cornflour or potato starch and fold in gently with a spatula.

Line a baking tray with baking parchment or a silicone baking mat. Draw a small 22 cm circle on the paper. Spoon the meringue mixture onto the circle and shape it into a neat round, smoothing the sides upwards with a spoon or spatula.

Place into an oven preheated to 150°C. After 5 minutes, reduce the temperature to 120°C and bake for 1 hour 45 minutes to 2 hours. The exact baking time and temperature may vary depending on your oven. In every case, the goal is a pale Pavlova that is crisp on the outside and soft and marshmallow-like in the centre. Leave to cool in the oven with the door slightly ajar. The Pavlova may crack and the centre may sink slightly, creating the perfect space for the cream.

Ingredients for the pistachio cream:

• 110 g pistachios, shelled and unsalted
• 125 g mascarpone, chilled
• 1 tbsp icing sugar
• 125 ml double cream, chilled
• 1 tsp lemon extract or 1 tbsp rose water (or more, to taste)

Additionally:

• 30 g pistachios, finely chopped or cut into slivers, for decoration

Place the pistachios into a food processor and blend at high speed. The pistachios will gradually change texture until they form a smooth, oily and spreadable pistachio butter. Place the mascarpone and icing sugar into the bowl of a mixer and whisk until fluffy. Add the pistachio butter and continue mixing until fully combined. Add the lemon extract or rose water and mix again. In a separate bowl, whip the double cream until soft peaks form, then gently fold it into the pistachio mixture.

Transfer the Pavlova onto a serving plate. Spoon the pistachio cream over the top and decorate with the pistachio slivers.

Enjoy!