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Berry Pavlova with vanilla whipped cream and pistachios

Berry Pavlova with vanilla whipped cream and pistachios
Los Angeles Times

THE signals of summer are suddenly everywhere, like a downswell of orange blossoms filtering through a shift in the warming wind. Clamshells of ripe berries at the market, the low hum of Vin Scully's broadcast on the radio, barbecues and ... Read more

Total time: About 20 minutes, plus macerating time for the berries | Serves 10 to 12
  • 1/4 cup shelled pistachios
  • 2 pints strawberries
  • 1/2 pint blueberries
  • 1/2 pint blackberries
  • 1/2 pint raspberries
  • 1/2 cup sugar
  • 1 tablespoon Banyuls vinegar
  • 1 pint whipping cream, chilled
  • 1 vanilla bean, split
  • 1 Pavlova shell

Step 1Heat the oven to 350 degrees. Place the pistachios on a baking sheet and toast until just lightly golden, 8 to 10 minutes. Set aside.

Step 2Carefully rinse the strawberries, blueberries, blackberries and raspberries. Hull and halve the strawberries. Place berries into a bowl with the sugar and vinegar. Set aside to macerate for 30 minutes.

Step 3Pour the cold whipping cream into a large bowl (or the bowl of a standing mixer if using). Scrape the seeds from the vanilla bean into the cream. Using a standing mixer fitted with the whisk attachment, a handheld mixer or a balloon whisk, whisk the cream until soft peaks form, about 2 minutes. Chill until ready for assembly.

Step 4When ready to assemble, place the cooled Pavlova shell onto a large platter. Mound the whipped cream in the center, then spoon the macerated berries over the cream. Crush the pistachios slightly (using a rolling pan or heavy pot); sprinkle the pistachios over top. Cut into slices at the table.

Note: You can also use balsamic vinegar.


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