How to Make Pavlova with Pistachio Chantilly and Frutti di Bosco - Appetito

Name: How to Make Pavlova with Pistachio Chantilly and Frutti di Bosco - Appetito
Ingredients: 3 large egg whites at room temperature; 1 cup granulated sugar, preferably organic; 1 1/2 tsp. cornstarch; 1/8 tsp. cream of tartar, overflowing a little; 2 cups heavy cream; 2 1/4 tsp. confectioners' sugar, sifted; 3 1/2 tbsp. pistachio paste Agrimontana (adjust to taste if using different brand); whip cream stabilizer according to the brand directions for two cups of heavy cream; 4 cups mixed berries (strawberries, raspberries, blackberries, blueberries or the combination of your choice); 2 tbsp. granulated sugar; 1 tbsp. finely grated lemon zest; 1 tbsp. Luxardo Maraschino Liquor; pinch of salt

appetitomagazine.com

Learn how to make a crisp pavlova filled with pistachio Chantilly cream and marinated summer berries for an elegant dessert.

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Ingredients

3 large egg whites at room temperature
1 cup granulated sugar, preferably organic
1 1/2 tsp. cornstarch
1/8 tsp. cream of tartar, overflowing a little
2 cups heavy cream
2 1/4 tsp. confectioners' sugar, sifted
3 1/2 tbsp. pistachio paste Agrimontana (adjust to taste if using different brand)
whip cream stabilizer according to the brand directions for two cups of heavy cream
4 cups mixed berries (strawberries, raspberries, blackberries, blueberries or the combination of your choice)
2 tbsp. granulated sugar
1 tbsp. finely grated lemon zest
1 tbsp. Luxardo Maraschino Liquor
pinch of salt