Serves 6-8 people |  Prep 30 mins |  Cook 2-2.5 hours


Metallics and greens have been everywhere in the interiors world, the colour combination is divine and utterly trendy, which is what inspired me to translate the look into a dish. This pretty pistachio pavlova packs a punch in its presentation and the simplicity of pistachio kernels with cream and vanilla paste is magical and moreish.


Make sure when making your meringue that all of your equipment is completely dry! A slightly wet bowl or whisk will ruin the dish by preventing the mix from stiffening sufficiently.


Preheat your oven to 120c / 100c (fan) / Gas mark 1/2



6 organic egg whites

315g caster sugar

1.5 sachets cream of tartar (1.5 tsp)

1 tbsp cornflour

2 tsp white wine vinegar

1 tsp vanilla bean paste

300ml whipping cream

100g pistachios (half blitzed or finely chopped, half whole)

Gold shimmer spray




Use a plate that has 20-25cm diameter to trace a circle on a piece of greaseproof paper. Place the whole piece intact onto a baking tray.


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Using an electric hand mixer or similar, in a large bowl whisk together all the egg whites with the cream of tartar until soft peaks form.


A tablespoon at a time, add your caster sugar gradually, giving a blast from the electric mixer to incorporate evenly as you go with every tablespoon.


The mixture at this point should be thick enough for you to tip the bowl upside down, if it’s loose then spend a couple more minutes whisking.


Now add the cornflour and white wine vinegar to the meringue mix, folding in with a metal spoon.


Using your circled greaseproof paper as a guide, begin to spoon the mixture on to it, smoothing with the back of a spoon to the edge of the circle and continue until all the meringue mix is used.


Bake for 2 to 2 1/2 hours. The meringue should be dry and beginning to crack slightly.


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Turn the oven off and leave the oven door slightly open and leave in there to cool completely.


Whip your whipping cream and vanilla paste together until it reaches a smooth soft spreadable texture. Keep in the fridge until required.


If using, spray your cooled meringue with gold shimmer spray all around the edges or to the design of your choice (I don’t worry too much about the top centre of the meringue as this will be covered with cream and pistachios next!)


Pile the vanilla cream onto the centre of the cooled meringue and scatter with blitzed and whole pistachio kernels. This can be made the day before, but I would reserve the blitzing of pistachios until right before you serve.



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