Pavlova with Strawberry & Pistachio

Meringue

74g Egg white (~2 eggs)

74g Granulated sugar

74g Powder sugar

• In a heatproof bowl, combine egg whites and granulated sugar. Gently heat this mixture in a bain-marie (water bath) until the temperature reaches 65°C (149°F).

• Transfer the warmed mixture to a clean, dry bowl and beat with a stand mixer until stiff peaks form. The meringue should be glossy and hold its shape when the beaters are lifted.

• Sift powdered sugar over the meringue and carefully fold it in with a spatula until fully combined and the mixture is smooth.

• Line a baking sheet with parchment paper. Fill a piping bag with the meringue and pipe the desired shape. For a basket-like structure, start by piping a round base and spreading it evenly to your desired thickness. Carefully pipe the sides of the basket using a St. Honore nozzle (⌀20 mm) or your preferred piping tip. Remember, the base should be thick enough to support the filling.

• Place the baking sheet in a preheated oven at 60°C (140°F) for approximately 3 hours. Once baked, turn off the oven and let the meringue cool completely inside without opening the door.

Pistachio whipped ganache

45g Heavy cream 35% fat (1)

20g Whole milk

45g Pure pistachio paste (you can easily buy it online)

1 Platinum gelatine sheet (250 bloom, 1 sheet = 1,75 g)

50g White chocolate

120g Cold heavy cream 35% fat (2)

1. Rehydrate the gelatine sheet in cold water for 5-10 minutes.

2. Add milk, heavy cream (1) and pistachio paste to a saucepan and heat over low heat until it comes to a simmer.

3. Remove the saucepan from the heat and stir in the white chocolate until melted and smooth. Drain the gelatine and add it to the mixture, stirring until fully dissolved.

4. Transfer the mixture to a proper container and blend briefly with a hand blender to ensure a smooth consistency. Pour in the cold heavy cream and blend for a few seconds more, just until combined. Avoid overmixing.

5. Let to set in the fridge overnight.

6. Whip to medium peak when you are ready to assemble the pavlova.

Strawberry compote

You can follow the recipe for the strawberry gel that is reported here. You can enrich the flavour with some lemon / lime zest at taste. Add to the gel fresh strawberries diced in small cubes.

Assembly

1. Beat the chilled pistachio ganache with an electric mixer until it reaches medium peaks. Don't worry if it doesn't appear incredibly firm at first; the gelatine will help set the ganache as it cools.

2. Pipe the whipped pistachio ganache generously into the meringue basket. Top with the strawberry compote.