Pistachio Raspberry Pavlova
A perfect Valentine’s Day treat, this Pistachio Raspberry Pavlova is a dream come true! It features a homemade raspberry curd that is creamy and sweet in flavor, as well as a rich and nutty whipped pistachio white chocolate ganache! These two components sit on top of a light and marshmallowy pavlova, and decorated with fresh raspberries and crunchy pistachios!
GAME CHANGING PAVLOVA METHOD
Pavlovas, like most meringue based desserts, are finnicky little beasts! Even as a seasoned baker I struggled immensely with making them. I could never get my sugar to dissolve properly, leading to weeping in the oven. My pavlovas would always collapse after I brought them out of the oven. It truly seemed like I just wasn’t destined to make them!
But one day I came across an article from Cook’s Illustrated, where they suggested using the Swiss Meringue method, rather than the traditional French-method. Let me tell you, this was a GAME. CHANGER. for me! The Swiss Method involves heating the egg whites and sugar together over a bain-marie, until a certain temperature is reached, then whipping the mixture into a meringue. The presence of heat allows the sugar to dissolve evenly and perfectly meaning no more weeping in the oven! As well, Swiss-method meringues are studier and more stable meringues, meaning they are less likely to collapse in the oven! Score!
HOW TO MAKE A PERFECT Pistachio RaspBERRY PAVLOVA
1.Heat egg whites and sugar: Add the egg whites and sugar to the bowl of your stand mixer and whisk together. Place this bowl over a pot of simmering water. Ensure that the water isn’t touching the base of the bowl. Heat the mixture, while constantly whisking, until it reaches 170°F (77°C).
2. Beat the meringue base: Once the temperature has been reached, remove the bowl from the bain-marie, and place it onto your stand mixer. Using the whisk attachment, beat the meringue on high for 4-5 minutes. When ready, the meringue should by smooth, very shiny, and hold stiff peaks.
3. Add cornstarch, vinegar, and vanilla: Add these 3 ingredients directly to the meringue, and turn the stand mixer to high and beat for an additional 10 seconds to mix everything in.
4. Add to baking sheet and shape: On a parchment-lined large baking sheet (you may want to secure parchment edges to pan with a small amount of meringue), pile the meringue onto the center of the baking sheet, then using an off-set spatula, smooth the meringue into a disc shape that is approximately 8” wide. Make a crevice in the center of the pavlova – this will be where the filling goes later!
5. Bake and Cool: Bake the rasberry pavlova in the oven for about 2 hours. After 2 hours, turn the oven off and leave the pavlova to cool in the oven for at least 4 hours, or very preferably overnight!
COOLING THE PAVLOVA
As you read in the section above, this Pistachio Raspberry Pavlova needs to be cooled in the oven for a long period of time. The reasoning for this is to reduce cracking and the chance of it collapsing. Most meringue-based desserts, like this Pistachio Raspberry Pavlova, are extremely sensitive to changes in temperature, and as such, a cold burst of air or sudden temperature change can cause the pavlova to collapse completely!
As such, my preferred method for cooling is to actually allow the pavlova to cool overnight in the oven! Cooling it overnight allows the raspberry pavlova to slowly come down to room temperature, greatly reducing the risk of collapse! So, that being said, my optimal time for making pavlovas is actually in the evening. That way you can pop it in the oven for 2 hours, then turn the oven off and go to bed! The next day you’ll wake up to a pavlova that is ready to go!
WHAT IS PISTACHIO PASTE
Pistachio paste or butter is to pistachios what peanut butter is to peanuts! Basically pistachios that have been ground up into a paste. Some pistachio pastes are sweetened with sugar, flavored with essences or extracts, and thinned out with water and oil, while others are made from pure pistachios. While you can definitely make your own pistachio paste at home, for the amount you need in this recipe, it probably makes more sense to just buy a jar of it. I used this specific pistachio paste, but this one and this one look great as well!
Get the Recipe: Pistachio Raspberry Pavlova
Ingredients
Pavlova
- 13 oz (360g) White Sugar
- 7.4 oz (205g) Egg Whites, (fresh eggs whites, not the carton ones)
- 2 tsp White Vinegar
- 2 tsp Cornstarch
- 1 tsp Vanilla
Raspberry Rose Curd
- 5 tbsp Unsalted Butter,, room temperature
- 7 oz Raspberries,, fresh or frozen (thawed) can be used
- 3 Large Egg Yolks
- 1/2 Cup White Sugar
- 1 tsp Fresh Lemon Juice
- 1 tsp Rosewater
Whipped Pistachio White Chocolate Ganache
- 150 g White Chocolate,, finely chopped
- 1 ½ cups Heavy Cream
- 1/2 cup Pistachio Paste
Equipment
- Stand mixer
Instructions
Pistachio Raspberry Pavlova
- Preheat oven to 330°F. Prepare a large baking sheet with parchment. Draw an 8” circle on the center of the parchment.
- Add egg whites and sugar to the bowl of your stand mixer, and whisk together. Place the bowl over top of a simmering pot of water (bain-marie), ensuring a tight seal and ensuring that the bottom of the stand mixer is not actually touching the water.
- Continuously whisk the mixture while it heats up over the bain-marie, heat the mixture until it reaches 165°F – 170°F (74°C – 77°C). When temperature is achieved, remove the bowl from the simmering water pot and place onto your stand mixer. Beat the mixture on high, using the whisk attachment, for 4-5 minutes or until very stiff, glossy peaks are achieved.
- Turn the stand mixer off, and add in the cornstarch, vinegar, and vanilla to the meringue. Turn the stand mixer back on high for 10 seconds to mix everything together.
- Place a small amount of meringue onto each of the corners of the parchment paper to secure it to the baking sheet. Place meringue in center of parchment. Using the circle as a guide, spread and smooth meringue with a spatula from center outward, creating an 8” disk that is slightly higher around edges. The final disk should be about 2-3” high with ¼” depression in center.
- Place the pavlova into the oven, then immediately turn the oven down to 220°F. Bake for 2 hours. After 2 hours, turn off the oven (do not open oven) and allow the pavlova to cool in the oven for at least 4 hours, or preferably overnight.
Raspberry Curd
- In a medium sauce pan over medium heat, melt butter. Add the raspberries and sugar to the sauce pan and whisk to combine. Then add in the egg yolks and whisk again to combine.
- While constantly whisking, allow the mixture to simmer until it thickens up – about 8-10 minutes. Remove the raspberry curd from the heat and pour over a fine mesh sieve to strain out the raspberry seeds.
- Stir the lemon juice and rose water into the strained curd, then allow the curd to cool completely in the fridge in an airtight container. The raspberry curd can be stored in the fridge for 1-2 weeks.
Pistachio White Chocolate Ganache
- Place chopped white chocolate into a medium size mixing bowl, then set aside.
- Place heavy cream into a medium pot over medium heat. Heat until the mixture just begins to come to a low boil. Remove from heat and pour over top of the chopped chocolate. Allow the mixture to sit for 1 to 2 minutes, then whisk together until all the chocolate has melted and the ganache is very smooth.
- Add the pistachio paste, then whisk again until smooth. Place a piece of plastic wrap over top of the surface of the ganache and place into the fridge to cool for at least 8 hours, or preferably overnight.
- When cooled, place the ganache into your stand mixer fitted with the whisk attachment. Whip the ganache until stiff peaks have formed (this happens very quickly so make sure you’re watching!).
Assembly
- At serving time, carefully transfer the pavlova onto a serving platter. Place the raspberry curd into the centre depression, then top with whipped ganache. Garnish with pistachios, fresh raspberries, and a dusting of confectioners sugar.
