June 23, 2016

Strawberry Pistachio Pavlova

Strawberry Pistachio Pavlova | The Naptime Chef

Strawberry picking season is here and we’ve already conquered the local farm. Two children and 12 pounds later, we are swimming in bright red fruit and I couldn’t be happier. One of the desserts I made with our recent haul is this easy peasy, delicious pistachio strawberry pavlova. It is made with a pistachio meringue, topped with whipped cream and a generous spread of fresh strawberries.

This is a great summer dessert, one you’ll make over and over. It is endlessly adaptable, you can top it with all kinds of summer fruit. I like it because it is light and sweet, not at all heavy. I’ll leave the molten lava cakes for winter, give me a fruity pavlova for summer any day of the week. I hope you enjoy this sweet treat as much as we did!

Strawberry Pistachio Pavlova
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  • 4 eggs whites
  • ¾ cup superfine sugar
  • 1 teaspoon balsamic vinegar
  • ½ cup finely chopped pistachios
  • 1 ½ cups strawberries, hulled and sliced
  • 2 teaspoons sugar
  • 1 cup heavy whipping cream
  • 2 tablespoon confectioners' sugar


  1. Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper and draw an 8-inch circle on it to mark where the meringue will go.
  2. In the bowl of an electric stand mixer beat the egg whites until they hold soft peaks. Then beat in the sugar and vinegar until the meringue holds stiff peaks and is smooth and glossy. Carefully fold in the pistachios.
  3. Dollop the meringue onto the backing sheet in the circle that you drew. Place it in the oven and back for 1 hour, or until lightly browned on top. Turn off the oven and prop the door ajar with the handle of a wooden spoon and let the meringue cool for an hour before removing.
  4. While the meringue is cooling, slice the strawberries and place them in a bowl with the sugar and stir well. Let them sit so their juices can develop.
  5. Then, make the whipped cream by beating the cream and confectioners' sugar together until it is combined and it holds soft peaks.
  6. Once the meringue is cool, spread the whipped cream on top and top the cream with the macerated strawberries. Serve!

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