This pistachio meringue will impress your guests no doubt! It is light dessert if you have just had a big meal. The different textures are a winner, the crunch of the meringue, the smoothness of the cream, the sweetness of the marron cream and the tanginess of the raspberries. This is a perfect dessert for a dinner party or to impress your family at christmas. It is simply divine!
Ingredients
5 egg whites
110g of sugar
1 bag of Pistachio's (crushed - if not buy them whole and chop them up yourself with a knife)
1 small tin of Creme de marron ( order online from french stores- It is worth it I promise)
2 large pots of Double cream
2 packs of raspberries
Edible gold glitter for decoration
Piping bag
Recipe
1. Start by preparing your pistachio's. I brought mine whole so I took them out of there cases and chopped them all up with a knife into small pieces.
2. Preheat the oven to 120C (fan assisted).
3. Separate your egg whites. I usually do this by cracking the entire egg into my hand under my mixing bowl and let the egg whites seep through my fingers. Make sure you do not let any egg yolk slip through as this will ruin your meringue.
4. With an electric whisk, whisk your egg whites, when they start to foam up add the sugar a little a time whilst still whisking. Whisk until they are stiff enough to turn the bowl upside down over your head without nothing spilling out.
5. Draw round a cake tin around 8inches wide onto baking paper, and then again on another piece of baking paper.
6. Spread the meringue into the circles you have drawn on the baking paper. Make sure they are both even.
7. Sprinkle the crushed pistachios on top of the meringues.
8. Put them into the oven for 1 hour and 20 minutes, swopping the below meringue to the top of the oven half way through.
9. When the time is up, turn off your oven and leave the meringues in for another 1 hour and 30 minutes.
10. Once this time is up take out your meringues and peel off from the baking paper. ( Be careful as they can stick sometimes)
11. Place them both onto a plate whilst you prepare the filling.
12. Whisk the two pots of the double cream with an electric whisk until they are stiff enough to hold onto a spoon. Add some more crushed pistachio's into this cream and give it another mix with a metal spoon.
13. Place a meringue disk onto the bottom of your serving dish and spread an even layer of your pistachio cream on top.
14. Get your creme de marron and spread mostly all of this on top of the cream. Leaving a little extra for decoration.
15. Place some halved raspberries onto of the creme de marron.
16. Add another layer of your pistachio cream.
17. Add your final layer of the meringue and top with raspberries and more pistachios.
18. Put the rest of the pistachio cream into a piping bag and fill in the sides of your pavlova and smooth round the edges so everything is covered.
19. Add the final raspberries on top with some edible gold glitter and your ready to serve!
Bon appetite :)
