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Traybake pavlova with pistachio cream

One traybake pavlova with pistachio cream

Traybake pavlova with pistachio cream

Name: Traybake pavlova with pistachio cream
Prep time: 40 min
Cook time: 1 h 45 min
Total time: 2 h 25 min
Yield: 10
Ingredients: 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

Esther Clark

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Serves 10

More effort

Prep: 40 mins

Cook: 1 hr and 45 mins

plus 3 hrs cooling

A star rating of 3.5 out of 5.4 ratingsRate

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Showcase the season’s best fresh berries in this pavlova. With a stunning pistachio cream, this light dessert is ideal for summertime dinner parties

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

6 egg whites
175g caster sugar
175g light brown soft sugar
½ tbsp vinegar
2 tsp cornflour
1 tsp vanilla bean paste

For the sauce

300g raspberries
2 tbsp caster sugar

For the topping

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

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Nutrition: Per serving

kcal628
fat41g
saturates22g
carbs57g
sugars56g
fibre3g
protein7g
salt0.19g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, August 2026

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A star rating of 3.5 out of 5.4 ratings

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