Raspberry Pistachio Pavlova – a delicious recipe with pavlova, egg whites, sugar, white wine vinegar, corn starch, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 120u00b0 C. Draw a 22 cm circle on baking parchment and line a baking tray (leave the pen or pencil trace facing down).
2
Whisk the egg whites with a hand or stand mixer until they form stiff peaks. Whisk in the sugar, 1 tablespoon at a time, until the meringue gets thick and glossy, approximately 10 minutes. Whisk in the vinegar, corn starch and vanilla extract.
3
Spread the meringue on the baking tray using the circle as a reference. Leave the center lowered, creating a space for adding the topping later.
4
Bake for 1 hour and half. Turn off the heat and let the pavlova cool completely inside the oven (you can make it the day before and leave to cool inside the closed oven overnight).
5
Whip the cream with the icing sugar until stiff, then lay it into the pavlova center. Top with the chopped pistacios and the raspberries.
782
kcal
Calories
46
g
Fat
79
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: For the pavlova, 4 large egg whites, 250 grams sugar, 1 teaspoon white wine vinegar, and more.
Yes, Raspberry Pistachio Pavlova falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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