Pistachio Pavlova with Fresh Berries | Midwest Living

Pistachio Pavlova with Fresh Berries

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Pistachio Pavlova with Fresh Berries

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  • Makes: 8 to 10 servings
  • Stand 1 hr
  • Prep 30 mins
  • Bake 30 mins to 35 mins
  • Chill 2 hrs to 24 hrs

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  • 5 eggs
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons vanilla
  • 1 1/4 cups sugar
  • 1/2 cup finely chopped pistachios, almonds or pecans
  • 1 cup whipping cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 3 cups sliced fresh strawberries or raspberries*
  • 2 cups fresh strawberries, halved, or raspberries
  • 2 -3 tablespoons sugar


  1. Separate eggs while they are still chilled, making sure egg whites contain no trace of yolk. Transfer the egg whites to a large mixing bowl. Allow egg whites to stand at room temperature for 30 minutes. (Return egg yolks to the refrigerator and store, covered, for another use.) Line a large baking sheet with parchment. If you like, use a 9x1 1/2-inch round cake pan as a guide and with a pencil draw a circle on the paper. Turn the paper pencil-side down on baking sheet; set aside.
  2. For meringue: In the large mixing bowl, beat egg whites and cream of tartar with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl when beaters are lifted out). Beat in the 2 teaspoons vanilla. Add the 1 1/4 cups sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a little of the meringue between thumb and forefinger; it should feel smooth. If it feels very grainy, continue beating until sugar dissolves.) Continue beating on high speed about 7 minutes or until stiff peaks form (tips stand straight when beaters are lifted out). Gently fold in nuts.
  3. For meringue shell: Immediately spread meringue over circle. Using the back of the spoon, shape meringue into a bowl-shaped shell, making the bottom 1/2 inch thick and the sides 2 inches high.
  4. Bake in a 300 degrees oven for 30 to 35 minutes or until meringue is cracked on top. Turn off oven. Let meringue shell dry in oven, with door closed, for 1 hour. (Do not open oven door while drying. This allows the meringue to dry out completely, producing a crisp shell.) Carefully peel or lift the meringue shell off the paper. Transfer to a wire rack; cool completely.
  5. For whipped cream: In a clean large mixing bowl, beat whipping cream, the 1 tablespoon sugar and the 1/2 teaspoon vanilla with an electric mixer on medium speed or with a whisk until soft to almost stiff peaks form.
  6. Place meringue shell on a serving platter. Top with the whipped cream, spreading evenly to within 1/2 inch of the edges. Arrange the 3 cups sliced strawberries on top of cream. Cover loosely and chill for 2 to 24 hours before serving.
  7. For sauce: In a blender or food processor combine the 2 cups strawberries and the 2 to 3 tablespoons sugar. Cover and blend or process until smooth. Press berry mixture through a fine-mesh sieve; discard seeds. Cover and chill for up to 2 to 24 hours.
  8. To serve, spoon the sauce over the sliced strawberries in the meringue shell. To cut, dip a knife into hot water before cutting each wedge.


  • *Substitute other fresh fruit, such as fresh blueberries, peeled and cut-up kiwifruit, sliced bananas, pineapple chunks and/or seeded, peeled and sliced peaches, papaya or mango for the strawberries.

Nutrition Facts

(Pistachio Pavlova with Fresh Berries)

Servings Per Recipe 8, Niacin (mg) 0, Riboflavin (mg) 0, Thiamin (mg) 0, Mark as Free Exchange () 0, fiber (g) 3, Polyunsaturated fat (g) 2, Monosaturated fat (g) 5, Potassium (mg) 305, sodium (mg) 48, vit. C (mg) 53, vit. A (IU) 437, sugar (g) 41, cal. (kcal) 331, pro. (g) 5, Folate (µg) 28, Pyridoxine (Vit. B6) (mg) 0, calcium (mg) 40, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, carb. (g) 47, iron (mg) 1, Fat, total (g) 15, chol. (mg) 41, sat. fat (g) 7

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