6 large egg whites
1½ cups caster sugar
3 tbsp cocoa
1 tbsp cornflour
2 tsp lemon juice
1 tsp vanilla paste
300 ml cream, softly whipped
2 tbsp raspberry compote or jam
2 punnets fresh raspberries
½ cup pistachio nuts – crushed Cocoa, for dusting
- 1 cup fresh raspberries
- 1/4 cup caster sugar
- 1 tbsp lemon or orange juice
- 1 tbsp water or Chambord (optional)
- 1 tsp vanilla bean paste
Preheat the oven to 120˚C (250˚F). Line a large baking tray with parchment. Using a stand mixer or electric beaters whisk the egg whites with a pinch of salt to soft peaks then gradually add the sugar until very thick & glossy. Add the remaining sugar with the lemon juice & vanilla & continue to whisk until the sugar is fully dissolved.
Sift the cocoa & cornflour together over the top of the meringue. Using a large metal spoon, gently fold ingredients so it looks like a swirl so it has a marble effect.
Carefully spoon 8 heaped portions of the meringue mixture on the prepared tray, spacing them approx. 4cm apart and keeping the meringue piled high rather than spreading it flat. Sprinkle with a light dusting of cocoa & pistachio nuts.
Bake for 75-85 minutes until the outside is crisp while the centres are still a little soft and they will easily lift off the baking paper. Turn the oven off and leave the pavlovas to cool completely with a spoon in the door slightly ajar.
When ready to serve, whisk the cream into stiff peaks with an electric mixer. Dollop the raspberry jam or Raspberry Compote into the cream & swirl through.
Place fresh raspberries, caster sugar, lemon, water and vanilla in a saucepan and simmer over a low heat until sugar has dissolved and has thickened slightly, approx. 5-10 minutes. Do not boil. It will continue to thicken slightly as it cools. Transfer bowl of compote to fridge & leave at least 1-2 hours before serving.
Cut the pavlovas in half & spoon on the cream. Top with the fresh raspberries & some extra sprinkling of pistachios. Top with the other half of the pavlova & another light dusting of cocoa, if desired.
- Any undissolved sugar will cause the meringue to weep, so make sure it is dissolved by feeling for granules in the silky meringue.
- The pavlovas can be made a day or two in advance & kept in an air tight container.
- The pavlovas may have cracks or “character flaws” when cooked. This is part of their imperfect beauty.
Recipe created and Photographed by food stylist Megann Evans