Strawberry & Pistachio Mini PavlovasCourse: DessertCuisine: BritishDifficulty: Medium
I recently joined a Zoom cookery demo with Jane Lovett the author of a new cookbook, Just One Pan (see link below recipe). This recipe, Strawberry & Pistachio Mini Pavlovas, is one of the many in this book that are user friendly and utterly delicious. I will be reviewing the recipe book next week.
Pic: ©Tony Briscoe
3 egg whites
pinch of sea salt
170g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
½ tsp vanilla extract
60g shelled pistachio nuts, roughly chopped
pink food colouring
300g crème fraîche, clotted cream or lightly whipped double cream
450g fresh strawberries
- To serve
freeze-dried strawberry powder and/or freeze dried strawberry pieces; icing sugar, dried or fress rose or cornflower petals; crystallised rose petals; mint leaves; pouring cream
- Preheat the oven to 120℃ (Aga warming oven). Line a baking sheet with silicone or baking paper.
- Whisk the egg whites with the salt until stiff. Gradually add the sugar, roughly a tablespoon at a time, whisking very well between each addition and making sure it is fully incorporated before adding more. The mixture should be thick and shiny. Lastly, whisk in the cornflour, vinegar and vanilla extract. Set aside 2 tablespoons of pistachios and then gently fold the rest into the meringue using a large metal spoon.
- Secure the paper to the baking sheet with tiny blog of meringue at each corner. Spoon the meringue into 8 – 10 well-spaced blogs on the baking sheet and form into round shapes with a slight dip in the middle, using the back of a spoon. They don’t need to be perfect – higgledy-piggledy = character!
- With a skewer flick 2 to 3 tiny droplets of food colouring onto the pavlovas and swirl to form a marbled effect. Scatter half the reserved pistachios over the top edge and sides.
- Cook for 1 hour for a slightly gooey, chewy middle, or 1¼ – 1½ hours for dry crunchy middles. (Aga 2-2½ hrs, possibly longer depending on the temperature.) They should lift off the paper easily and cleanly. If not, cook for a little longer. Leave to cool completely on the sheet.
- To serve, arrange on a pretty, large platter or individual plates. Top with the crème fraîche/clotted cream/whipped cream. Arrange a sliced strawberry on top of each one, then scatter the remaining whole strawberries on the platter/plates, along with the last of the pistachios. If using, sprinkle with the freeze-dried strawberry powder and/or pieces, dust with icing sugar and/or add any of the other serving suggestions.
- These can be made months in advance as the pavlova bases freeze well. The nuts and the fruit topping can be varied according to the season, transforming them into a lovely year-round dessert.
- To purchase the recipe book, Just One Pan, from Amazon, please click HERE