Summer berry and pistachio pavlova

Chef: Donal Skehan
Prep: 20 mins
Cook: 45 mins
Summer berry and pistachio pavlova
A show-stopper summer dessert. The meringue can be prepared ahead of time and it can be freshly assembled just as you are ready to serve

250g icing sugar

4 egg whites

2 tsp cornflour

1 tsp white wine vinegar

500ml double cream, whipped

250g mixed berries

100g pistachio nuts, shelled and finely chopped

Small handful of mint sprigs, to decorate

Preheat the oven to 150°C (300°F), Gas Mark 2.

Line two baking trays with baking parchment and draw a large 25cm diameter circle on each piece of baking parchment.

Put the icing sugar and egg whites into a standing food mixer (or use an electric hand-held mixer in a bowl) and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar.

Divide the meringue mixture between the two baking trays and, using a tablespoon, form two large meringue discs. Bake for 45 minutes; then allow the meringues to cool in the oven.

Assemble the pavlova by spooning half the cream onto the first layer of meringue, then adding half the berries and topping with the other meringue layer, remaining cream and berries. Lastly, sprinkle over the pistachio nuts and decorate with the mint sprigs.

For more great recipes from Donal Skehan click here


Preparation Time
20 minutes

Cooking Time
45 minutes

Main ingredients
Fruit, Eggs

Recipe Type
Cakes & Baking, Dessert, Entertaining, Cake Stall, Classics

Level of Difficulty

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