Raspberry Pistachio Pavlova Recipe

Name: Raspberry Pistachio Pavlova
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pavlova; 4 large egg whites; 250 grams sugar; 1 teaspoon white wine vinegar; 1 teaspoon corn starch; 1 teaspoon vanilla extract; For the filling; 400 milliliters heavy cream; 3 tablespoons icing sugar; 125 grams raspberries; Pistachios, unsalted, shelled and slightly chopped

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Raspberry Pistachio Pavlova

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions