Traybake pavlova with pistachio cream
For the sauce
Ingredients · Servings 10
- 6 egg whites
- 175g caster sugar
- 175g light brown soft sugar
- ½ tbsp vinegar
- 2 tsp cornflour
- 1 tsp vanilla bean paste
- 300g raspberries
- 2 tbsp caster sugar
- 600ml double cream
- 50g caster sugar
- 150g full-fat Greek yogurt
- 1 tsp vanilla bean paste
- 100g pistachio cream plus 3 tbsp for drizzling
- 300g raspberries
- 40g shelled pistachios chopped
Method · 2 h 25 min
- Put the egg whites in the bowl of a stand mixer and whisk to stiff peaks. Add the caster sugar, 1 tbsp at a time, whisking well after each addition. Whisk in the brown sugar, add the vinegar, cornflour and vanilla, and continue whisking on high speed for 5 mins, or until all the sugar has dissolved and the meringue no longer feels grainy when pressed between your fingers. Use a spatula to mix well and ensure everything is combined.
- Heat the oven to 140C/120C fan/gas 1. Line a 34 x 23cm baking tray with baking parchment, ensuring it comes up the sides. Spread the meringue evenly across the tray. Bake in the lower part of the oven for 1 hr 45 mins, then turn off and leave to cool inside for at least 3 hrs.
- For the sauce, tip the berries and sugar into a pan, and cook over a low heat until the berries have broken down. Turn up the heat and cook for 4 mins, then remove from the heat and leave to cool. Sieve into a bowl, discarding the pips.
- For the topping, whisk the cream and sugar together until it holds its shape. Fold through the yogurt, then the pistachio cream. Spoon the cream over the meringue, then top with the raspberries, raspberry sauce, pistachios and a little more pistachio cream drizzled over.
40g shelled pistachioschopped
kcal628
fat41g
saturates22g
carbs57g
sugars56g
fibre3g
protein7g
salt0.19g
