Pistachio Pavlova Meringue Cakes are a delicious and elegant dessert that are perfect for any occasion. These light and airy meringue cakes are topped with whipped cream, fresh berries, and chopped pistachios for a sweet and nutty flavor that is sure to impress your guests.
Legend has it that the Pavlova dessert was named after the famous Russian ballerina, Anna Pavlova. The dessert is said to have been created in her honor during one of her tours to Australia and New Zealand in the 1920s. The light and airy meringue cake is said to represent the ballerina’s tutu, while the whipped cream and fruit toppings symbolize the colors of her costume.
The Pistachio Pavlova Meringue Cakes are a modern twist on this classic dessert. The addition of pistachios to the meringue batter adds a subtle nutty flavor and a beautiful green hue to the cakes. The whipped cream and fresh berries provide a refreshing contrast to the sweet meringue base. These cakes are perfect for a special occasion or a fancy dinner party. Your guests will be impressed by the delicate flavors and elegant presentation of this dessert.
Pistachio Pavlova Meringue Cakes
Course: Desserts4
servings30
minutes40
minutes300
kcalIngredients
1/2 cup (125ml) espresso, at room temperature
1 Tbsp cognac
2 large eggs, separated, at room temperature
pinch of salt
7 Tbsps (90g) sugar, divided
Directions
- Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)
- In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
- In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
- Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
- Right before serving, shake powdered cocoa generously on top.
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