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© Meredith Corporation. All rights reserved. Used with permission.
Let egg whites stand in a large bowl at room temperature for 30 minutes. Meanwhile, preheat oven to 300°F. Line a baking sheet with parchment paper. Use a 9-inch round cake pan to trace a circle on the paper. Set aside.
Add cream of tartar to the egg whites. Beat with an electric mixer on medium speed for about 1 minute or until soft peaks form (tips curl when beaters are lifted out). Beat in 2 teaspoons vanilla. Add 1 1 /4 cups sugar, 1 tablespoon at a time, beating until sugar is dissolved after each addition. (The meringue should feel smooth when rubbed between two fingers.) Continue beating on high speed for about 7 minutes or until stiff peaks form (tips stand straight when beaters are lifted). Gently fold in pistachios.
Spread the meringue on the prepared parchment paper, creating a 9-inch-wide bowl with a 1/2-inch-thick bottom and 2-inch-tall sides.
Bake for 30 to 35 minutes or until the meringue is cracked on top. Turn off the oven. Let the meringue shell dry in the oven for 1 hour. (Do not open oven door while drying. This allows the meringue to dry out completely, producing a crisp shell.) Carefully peel or lift the meringue shell off the paper. Transfer to a wire rack; cool completely.
In a clean large mixing bowl, beat whipping cream, 1 tablespoon sugar and the remaining 1/2 teaspoon vanilla with an electric mixer on medium speed or with a whisk until soft to almost stiff peaks form.
Place the cooled meringue shell on a serving platter. Top with the whipped cream, spreading nearly to edge. Arrange the 3 cups sliced strawberries (and/or raspberries) on top of the cream. Cover loosely and chill for 2 to 24 hours before serving.
In a blender or food processor, combine the 2 remaining cups berries and 2 to 3 tablespoons sugar, to taste. Cover and blend or process until smooth. Press the mixture through a fine-mesh sieve; discard seeds. Chill, covered, for 2 to 24 hours.
To serve, spoon the sauce over the berry-topped pavlova. To slice, dip a knife into hot water before cutting each wedge.