There's something truly delicious and summery about a pavlova, which is a very light and sweet dessert. This one features a vanilla cream, pistachio foam, and strawberries, but it can be varied in so many ways and topped with all kinds of berries. It's a perfect dessert for a barbecue or a birthday, which you or your guests are sure to love!
Ingredients
Meringue
4 egg whites
150 g sugar
1 tsp vinegar
Vanilla Cream
5 dl whole milk
50 g cornstarch
65 g sugar
1 vanilla pod
5 egg yolks
Pistachio Foam
2 dl whipping cream
4 tbsp pistachio cream
Method
Vanilla Cream
Cut open the vanilla pod and scrape out the seeds with a little of your sugar. Whisk the vanilla sugar, sugar, cornstarch, and egg yolks together in a bowl. Pour in half of the whole milk and whisk until combined.
Heat the rest of the milk in a small saucepan. When the milk is just below boiling point, add the egg mixture. Stir constantly until the cream thickens. Pour it into a bowl and place cling film directly on the surface of the cream. Let the cream cool completely in the refrigerator.
Meringue
Put the egg whites in a bowl and whisk them until stiff. Add the vinegar and sugar little by little while whisking. Be patient and whisk for a good amount of time until you have a stiff and glossy meringue. This can easily take 10-12 minutes.
Transfer the meringue to a piping bag fitted with a large star nozzle. Pipe the meringue shells onto baking paper on a baking sheet. Bake them at 120 degrees (conventional oven). Bake for 30 minutes, then turn off the heat and let them stay in the oven for two hours.
Pistachio Foam
Whip the cream until it forms soft peaks. Add the pistachio cream and quickly whisk it in.
Assemble your pavlovas. Give your cooled vanilla cream a quick whisk and place a dollop of vanilla cream at the bottom, followed by pistachio foam. Top with strawberries or whatever berries and decorations you like.
Happy baking!<3
