Rebecca’s Pistachio Pavlova with Lemon Cream & Berries
Rebecca’s Pistachio Pavlova with Lemon Cream & Berries
Ingrediënten
Meringue:
- 1 ¼ cups superfine sugar
- 2 tsp. cornstarch
- ¼ tsp. ground cardamom
- 1 vanilla bean split lengthwise
- 5 large egg whites at room temperature
- ¼ cup chopped shelled raw pistachios
- ½ tsp. distilled white vinegar
Topping:
- 2 cups hulled strawberries or other seasonal fruit 14 to 16 oz.
- 3 to 4 tbsp. sugar
- 1 ¼ cups heavy cream
- ½ cup crème fraîche
- 2 tsp. lemon zest plus 1 tbsp. juice from 1 lemon
Instructies
- Position a rack in the bottom third of the oven; preheat to 250°F.
- Line a baking sheet with parchment paper.
- In a small bowl, mix superfine sugar, cornstarch, and ground cardamom.
- Scrape the seeds from the vanilla bean into the bowl and mix well.
- In a large bowl, using an electric mixer on medium speed, beat the egg whites until foamy.
- Gradually add the sugar mixture, 1 tbsp.
- at a time, beating until the meringue is glossy (about 5 minutes).
- Add the chopped pistachios and vinegar; fold until blended.
- Spoon the meringue onto the prepared baking sheet, spreading it into an 8-inch round and creating swirls as you spread.
- Form a shallow well in the center.
- Bake until crisp on the outside but tender on the inside, about 2 hours.
- Let the meringue cool on the baking sheet on a wire rack.
- For the topping, in a medium bowl, toss the fruit with sugar.
- Let it stand until the fruit releases juices, about 20 minutes.
- In a large bowl, using an electric mixer, beat the cream until firm peaks form.
- Fold in the crème fraîche and lemon zest and juice.
- Transfer the cooled meringue to a platter.
- Fill the center with the whipped cream.
- Top with the fruit.
Nutritional Information
Calories: 350 kcal
