Cherry and pistachio pavlova recipe
A fruity pavlova perfect for using in-season cherries. Serve this meringue pudding for a dessert this summer
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Cooking tools:
- Stand mixer
- Hand mixer
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Saucepan
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Serving platter
- Kitchen scale
- Offset spatula
- Serving bowl
Ingredients
- 4 large egg whites
- 225g caster sugar
- 1 tsp cornflour
- 1 tsp white wine or cider vinegar
- 1 orange
- 50g caster sugar
- 700g cherries, pitted
- 1 tsp vanilla bean paste or extract
- 75g pistachio kernels (we used Fudco brand, as they have a vivid green colour)
- 300ml double cream
- 150g mascarpone
- 50g icing sugar
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