*Pavlova + Spiced Blueberries & Pistachio Cream -Crunchy on the outside, marshmallow fluff on the inside, this pavlova is filled with a rich pistachio cream and topped with a tangy, spiced blueberry compote.
There’s a million ways to top a meringue and this pavlova was crafted as a bridge to the summer and fall seasons.
The blueberry compote gets a warming kick with the addition of cinnamon and cardamom. Use wild blueberries, if you can find them(Wyman’s frozen blueberries are my favorite), they have the best flavor, texture, and color.
A pistachio cream filling gives a fresh, earthy coziness to this classic, ethereal treat.
As far as pistachio paste goes, I recommend this one.
Happy Baking!
MORE PAVLOVA RECIPES-
Rosewater Cream Pavlova + Roasted Strawberries
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- FOR THE PAVLOVA:
- 6 large Egg Whites, at room temperature
- large pinch of Salt
- ⅓ cup Cold Water
- 1¾ cups +2 tablespoons Sugar
- 1½ teaspoons White Vinegar
- 1½ teaspoons vanilla
- 2 tablespoons Cornstarch
- FOR THE BLUEBERRY COMPOTE:
- 1½ cups wild blueberries
- ½ tablespoon cornstarch
- Juice of half a lemon
- ¼ cup maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ⅛ teaspoon cloves
- 1 teaspoon vanilla
- FOR THE PISTACHIO CREAM:
- ⅓ cup sugar
- 2 cups heavy, whipping cream
- ¼ cup pistachio paste
- FOR THE PAVLOVA:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Trace an 8" circle on the parchment paper and set the sheet aside.
- Place the egg whites and salt in a large mixing bowl. Beat on medium speed with an electric mixer until medium-stiff peaks form.
- Turn the mixer down to low speed and slowly beat in the water. Slowly pour in the sugar while beating. Once all of the sugar is mixed in, up the speed to high and continue to whip until very stiff peaks form ( the meringue should stick straight up when beaters are flipped facing upward). Add the vinegar and vanilla to the egg whites. Add the cornstarch to a fine mesh sieve and sift over the egg whites (this eliminates lumps). Fold everything together.
- Spoon the meringue into the center of the parchment circle. Mound and then smooth the meringue so that it comes right to the end of the circle and makes a smooth, tall mound. Run a icing spatula up the sides to create vertical lines all around the pavlova. Smooth the top of the mound, then make a small well (about 1 inch deep and 5 inches in diameter).
- Bake in the preheated oven for 35 minutes. After 35 minutes, reduce the heat to 275 degrees F and bake for another 50 minutes. When the 50 minutes is up, turn off the oven but do not open the door. Leave the pavlova in the oven for 1½ hours to cool. Remove from the oven and cool completely before filling.
- FOR THE BLUEBERRY COMPOTE:
- Place the blueberries and cornstarch in a sauce pan and toss until coated.
- Add the lemon juice, maple syrup, cinnamon, cardamom, cloves, and vanilla, and stir until combined.
- Bring to a simmer over medium high heat and cook until slightly thickened.
- Remove from heat and let cool completely.
- FOR THE PISTACHIO CREAM:
- Place the cream and sugar in a mixing bowl. Beat until stiff peaks form.
- Add pistachio paste to the mixture and beat again until well combined. Chill until ready to use.
- TO ASSEMBLE:
- Place the pavlova on a serving dish.
- Spoon the pistachio cream into the center of the Pavlova, or place in a piping bag, and a pipe to fill the center.
- Spoon the spiced blueberries on top of the pistachio cream.
- Dust the top of the Pavlova with powdered sugar. Chill until ready to serve.
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