Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Christmas Tree Pavlova with Pistachio Cream and Raspberries
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- Level: Intermediate
- Total: 5 hr
- Active: 1 hr 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 514
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 2 g
- Sugar
- 67 g
- Protein
- 5 g
- Cholesterol
- 63 mg
- Sodium
- 143 mg
Layers of crisp-chewy meringue decorated with rich pistachio whipped cream and bright raspberries makes a showstopping holiday dessert that’s as delicious as it is spectacular. Just like a traditional Pavlova, the light meringue layers are baked so they’re crisp on the outside but yield to an irresistibly soft marshmallow center with the slightest chew. Stacking them between layers of light-green whipped cream made with prepared pistachio cream makes a beautiful tree shape, and raspberries add Christmas cheer. Each pavlova shell is smoothed and hallowed to hold the creamy and bright fillings while still being strong enough to support everything without cracking. The result is a majestic tree that’s beautiful and indulgent enough to wow your crowd but still enjoyably light. You can prepare the meringues up to 2 days ahead and store them in an airtight container at room temperature. The cream can be refrigerated up to 2 hours ahead, but assemble the tree right before serving to keep its signature textures intact.
- Level: Intermediate
- Total: 5 hr
- Active: 1 hr 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 514
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 2 g
- Sugar
- 67 g
- Protein
- 5 g
- Cholesterol
- 63 mg
- Sodium
- 143 mg
Ingredients
Meringue:
Pistachio Whipped Cream and Assembly:
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Directions
Special equipment:
a small offset spatula- Preheat the oven to 275 degrees F. Line 2 baking sheets with parchment paper. Trace a 7-inch and 5-inch circle on one baking sheet with a marker or pencil. Trace 6-inch, 4-inch and 2-inch circles on the remaining baking sheet. (See Cook’s Note.) Flip both sheets of parchment paper over and set aside.
- Whisk the egg whites and salt together in the bowl of a stand mixer fitted with a whisk attachment on medium speed until soft peaks form, 3 to 5 minutes. Beat in the superfine sugar 1 tablespoon at a time. Increase the speed to medium high to incorporate all the sugar, about 2 minutes. Scrape the sides of the bowl down using a rubber spatula only once to avoid deflating the meringue. Lower the speed to medium and whip until the meringue forms stiff, shiny peaks and the sugar crystals have dissolved, about 10 minutes. Test the meringue by rubbing a small bit between your fingers; if you feel granules of sugar, continue whisking for another 5 minutes and test again.
- Sprinkle the cornstarch, vinegar and vanilla over the meringue and gently fold it in using a clean rubber spatula (not one that might have sugar crystals on it). Lift up the parchment on the baking sheets and dot small amounts of meringue on the four corners of the pans with the whisk attachment of the stand mixer; return the parchment to the pans. This will keep the parchment in place as you fill the circles.
- Measure out 1/2 cup meringue with a dry measuring cup and level the top. Pile the measured meringue in the center of the 2-inch traced circle. Shape this meringue with a small offset spatula into a cone about 2 1/2 inches high. This will be the top of your tree.
- Measure out a level 2 3/4 cups meringue and pile it in the center of the 7-inch circle. Pile 2 1/4 cups in the center of the 6-inch circle. Pile 1 1/2 cups in the center of the 5-inch circle.
- Lastly, pile 1 cup in the center of the 4-inch circle. These will be the layers of your tree. You might have some meringue leftover. Use a small offset spatula to spread each dollop of meringue (except for the 2-inch cone) so that it’s about 1 1/2 inches high and slightly wider at the bottom than at the top. Use the spatula to hollow out the center of each to create a bowl shape by pushing some meringue up the sides; make sure the walls are about 1 inch thick.
- Bake the meringue in the preheated oven for just 10 minutes. Immediately lower the oven to 225 degrees F (with no oven light on to avoid discoloration) and bake for another 1 hour and 20 minutes; do not open the oven. Turn off the oven and let the meringues cool completely in the oven with the oven door closed, at least 2 hours and up to 6 hours.
- Shortly before serving, make the pistachio whipped cream: Whisk the heavy cream, pistachio cream and salt in the bowl of a stand mixer on medium-high speed until stiff peaks form, 5 to 7 minutes. You can refrigerate the cream for 2 to 3 hours if necessary; rewhip it for a minute or two if it seems deflated.
- Remove the meringues from the oven and run an offset spatula underneath each meringue to release it from the parchment. Leave on the baking sheet until needed; this makes assembly a bit easier. You can also transfer the meringues to an airtight container and refrigerate for up to 2 days if necessary.
- To assemble, dot a small amount of pistachio whipped cream onto a cake stand and place the largest meringue centered on the stand. Spread 1/2 cup raspberry jam evenly over the inner bowl avoiding getting any on the outside of the shell. (During assembly some of the meringue may crack, which is okay.) Spread about 1 1/2 cups pistachio cream over the jam with some cream billowing out. Scatter about 9 to 10 raspberries in the cream and 2 tablespoons chopped pistachio evenly over the cream so each bite has a fresh raspberry and gently push the toppings into the cream so it’s level.
- Place the 6-inch meringue centered over the 7-inch meringue. Spread 1/4 cup jam evenly over the bowl of the meringue again avoiding the outside. Top with 1 cup pistachio cream and scatter with 7 to 8 raspberries and press them in slightly. Sprinkle with 1 tablespoon chopped pistachios.
- Stack the 5-inch meringue in the center over the 6-inch meringue; look carefully from different angles to make sure the pavlova is standing straight. Spread 3 tablespoons jam evenly over the pavlova avoiding the outside, spread 1/2 cup pistachio cream over the jam and scatter with 6 to 7 raspberries and 2 teaspoons chopped pistachios. Stack the 4-inch meringue in the center over the 5-inch meringue. Spread the remaining 2 tablespoons jam over the bowl and spread the remaining 1/4 cup pistachio cream over the jam. Scatter the 5 to 6 remaining raspberries and 1 teaspoon chopped pistachios over the cream.
- Finally top with the meringue cone. Scatter any leftover pistachios and/or raspberries over the tree. Serve immediately by removing the top and cutting the bottom layers into wedges. Leftover pavlova will lose its crisp texture but can be refrigerated in an airtight container for up to 2 days.
Cook’s Note
For the circles, you can use any bowl or cup that you find in your cabinets with the correct diameter to help trace the circles; just be sure you’re measuring from the outer rim of the bowl or cup to draw circles that are the correct size. When you make meringue, make sure the bowl of the stand mixer is completely clean and free of grease so that the meringue whips properly. You can rub the inside of the bowl with 1/4 teaspoon white vinegar and a paper towel to make sure.
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