Ingredients
- 6 egg whites
- 2 cups caster sugar
- 1 tbsp cornflour
- 1 tsp white vinegar
- 300ml thickened cream
- 2 tbsp Pistachio Papi Smooth Spread
- 100g turkish delight, cut into 2cm cubes
- 1/2 cup raspberries
- 1/4 cup pistachios
- Extra Pistachio Papi Smooth Spread to drizzle over cream
Special equipment
Method
- Preheat oven to 120C.
- Line a large flat baking tray with baking paper.
- Attach the whisk attachment to a KitchenAid stand mixer.
- Gradually add caster sugar, 1 tbsp at a time, while the stand mixer is running on speed 6. Whisk for 6-8 minutes until the sugar has completely dissolved.
- Turn the stand mixer down to a very low speed and add in the cornflour and vinegar until it is just combined.
- Using a spatula, scoop out the mixture onto the baking tray in a high pile. Very gently scoop up the sides to form a round circle with a flat top.
- Reduce the oven to 100C. Place the pavlova in the oven to bake for 1 1/2 hours then turn the oven off and leave the pavlova to sit overnight to cool down closely. Do not be tempted to open the oven door.
- When you're ready to serve; add the cream to a stand mixer with the whisk attached. Whip the cream until soft peaks form, add Pistachio Papi Spread and mix until just combined, being careful not to over whip the cream.
- Spoon the pistachio cream mixture over the top of the pavlova, and decorate with turkish delight, raspberries, and pistachios, heat remaining pistachio spread and drizzle over the top.
