Pistachio Pavlova with Berries

Makes 6 servings

A pavlova is a meringue-based dessert created in the 1920s and named in honor of a famous dancer of the era, Anna Pavlova. While still popular today, it’s now known as “the pav,” a term that literally translates to “meringue.” This lovely Pistachio Pavlova with Berries is true to its heritage— crispy on the outside and soft, yet chewy on the inside, like a golden marshmallow.

INGREDIENTS

½ cup shelled unsalted
pistachios, roasted and divided
4 large egg whites
1 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup heavy cream
2 tablespoons powdered sugar
½ cup fresh strawberries, diced
½ cup fresh blueberries
½ cup fresh raspberries
½ cup fresh blackberries

INSTRUCTIONS

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. Process ¼ cup of the pistachios in a food processor by pulsing to form both coarse and fine pieces.
3. Sift pistachios pieces in a fine-mesh sieve over a bowl and shake gently to remove any nut “dust.” Set pistachio pieces aside.
4. Add the egg whites to the bowl of a stand mixer bowl outfitted with the whisk attachment and whip until fluffy. Continue to whip while gradually adding the sugar, 1 tablespoon at a time, until egg whites are stiff and glossy.
5. Whisk together the sifted pistachios, cornstarch, vinegar, and vanilla extract in a separate medium bowl. Once combined, fold into the egg white mixture. 
6. Spread the egg white mixture onto the prepared cookie sheet to form a 10-inch circle. Place pan in oven and immediate decrease temperature to 275°F. Bake for 1 hour. Then turn off heat and let meringue stay in oven for another hour.
7. Transfer meringue to a wire rack to cool completely.
8. Add the heavy cream to the bowl of a stand mixer outfitted with a whisk attachment and whip for 1 minute. Add the powdered sugar and beat for another 5–8 minutes, until stiff peaks form.
9. To serve, place the meringue onto a serving dish and spread the whipped cream over top. Add a mound of the mixed berries and finish with a sprinkle of the remaining ¼ cup of chopped pistachios. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 375 (17%)
Total Fat 19.52 g (40%)
Saturated Fat 9.705 g
Polyunsaturated Fat 2.037 g
Monounsaturated Fat 6.69 g
Trans Fat 0 g
Cholesterol 54 mg
Sodium 55 mg (4%)
Total Carbohydrate: 47.28 g (19%)
Dietary Fiber: 3 g (12%)
Total Sugars: 41.26 g
Protein: 5.91 g (11%)
Vitamin A 647 mcg (28%)
Vitamin C 15.1 mcg (20%)
Vitamin D 11 mcg (2%)
Potassium 239 mg (5%)
Calcium 48 mg (5%)
Iron 0.73 mg (4%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here