Orange, Raspberry & Pistachio Pavlova
Crispy meringue with a gooey, chewy middle combined with delicious whipped cream and zingy fresh fruit and nuts. The toppings on this pavlova turn it into a festive crowd pleaser, great for Christmas get togethers, or summer BBQ's
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.