Crisp on the outside and beautifully marshmallow-y within, Neil Perry’s pavlova is a thing of beauty. Crowned with billows of whipped cream and laden with summer berries, with Pistachio Praline for just the right amount of crunch, it’s perfection in every mouthful. Short on time? Use a store-bought base.
Neil Perry’s red berry pavlova with pistachio praline
315g egg white (8-10 eggs)
Pinch of table salt
525g caster sugar
3 tsp cornflour
1½ tsp vanilla extract
2 tsp white vinegar
500ml (2 cups) pouring cream
40g (¼ cup) icing sugar
Fresh raspberries + chopped fresh strawberries, to serve
For pistachio praline
440g (2 cups) white sugar
70g (½ cup) Pariya Slivered Pistachios
For Raspberry coulis
150g fresh or frozen raspberries
1 tbsp icing sugar
To make the pistachio praline
1. Put sugar and 1 cup of water in a large saucepan over medium heat and stir until sugar dissolves.
2. Turn heat to high and simmer for 8-10 minutes or until golden.
3. Place pistachios on a baking tray lined with baking paper. Pour toffee mixture over nuts to cover. Allow to cool then chop into small chunks for sprinkling.
To make the pavlova
1. Preheat oven to 150°C.
2. Put egg whites and salt in the bowl of an electric mixer and beat on medium for 2-3 minutes or until soft peaks form.
3. Add 175g sugar. Whisk until peaks are firmer but not stiff. Gradually add remaining sugar. Increase to high and whisk for another 1-2 minutes or until stiff peaks form.
4. Fold through cornflour, vanilla and vinegar by hand.
5 Spoon meringue onto a baking tray lined with non-stick baking paper. Shape into a large round with a palette knife.
6. Place into the oven and reduce the temperature to 120°C. Bake for 1 hour or until a firm crust forms. 7 Turn oven off and allow to rest in oven for at least 2 hours.
To make the raspberry coulis
1. Blend raspberries and icing sugar in a blender until smooth.
2. Push through a fine sieve to remove the seeds.
3. Add 1-2 tbsp water to get a pouring consistency.
4. Put cream and icing sugar in a bowl and whisk until soft peaks form.
5. Spoon onto pavlova. Top with berries and coulis. Sprinkle with praline to serve.