Hello Everybody,
I have a brand new recipe for you this week – my Orange, Raspberry & Pistachio Pavlova.
Who doesn’t love the combination of a crispy, crunchy meringue crust, encasing a gooey, chewy middle, topped with whipped cream and delicious fruit and nuts?
I created this a couple of months back as I wanted to trial some new dessert ideas for Christmas. I felt the combination of oranges, the ruby red of the raspberries and the festive greens of the pistachios give this pavlova a particularly Christmassy feel.
You could also scatter some star-shaped cake decorations over or edible glitter to give it a little more of a wow factor.
For a summer BBQ, you could also add some torn mint leaves over the top.
Anyhow, go grab a copy of my recipe below and let me know if you enjoy it.
Orange, Raspberry & Pistachio Pavlova
Equipment
- 1 Food mixer
- 1 Mixing bowl
- 1 Baking Tray
- sheet of baking paper/grease proof paper
Ingredients
For the meringue base
- 4 large egg whites
- 200g white caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
Pavlova Topping
- 350 ml whipping cream
- 1 tsp vanilla extract
- 80 g caster sugar
- 2 oranges skin and pith removed, thinly sliced
- 200 g Raspberries fresh or frozen
- 50 g raw shelled pistachios
Instructions
Meringue base
- Preheat the oven to 150C, fan 130C, gas 1.
- Line a baking tray with baking paper and mark out a 20cm circle on the paper (I use a round dinner plate to draw around) Turn the paper over.
- Place the egg whites in a large grease-free bowl and whisk with an electric whisk, until you have firm peaks. Gradually whisk in the caster sugar, 1 tablespoon at a time, to make a firm, glossy meringue.
- Blend the cornflour, vinegar and vanilla extract into a paste and fold into the meringue.
- Spoon the meringue mixture onto the lined baking tray, spreading to the edge of the marked circle. Use the back of a spoon to create peaks around the edges.
- Bake the meringue for 1 hour to 1 hour 15 minutes, until the meringue is crisp and turning slightly golden on the outside. Avoid opening the oven door during this time.
- Turn the oven off and leave the pavlova to cool in the oven with the door ajar. The meringue may crack a little on cooling.
To make topping
- Whip the cream, sugar and vanilla extract with an electric whisk until thick and forming small peaks.
- Carefully transfer the cooled meringue onto a serving plate or platter.
- Spoon the cream mixture into the centre of the pavlova and arrange the sliced orange, raspberries and pistachios on top.
If you enjoyed my Orange, Raspberry & Pistachio Pavlova, why not try out a few more of my recipes:
Self Saucing Chocolate Pudding
White Chocolate and Ginger Cheesecake
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