There’s something truly magical about Pistachio Raspberry Pavlova — a dessert that blends light, crisp meringue with creamy richness and bursts of tart raspberries. It’s not just a showstopper on your table; it’s an edible masterpiece that tells a story of texture and flavor harmony. Perfect for holidays, summer gatherings, or romantic dinners, this Raspberry Pistachio Pavlova turns simple ingredients into a luxurious treat that melts in your mouth and delights every guest.
Why You’ll Love This Pistachio Raspberry Pavlova
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Crisp yet soft perfection: Each bite combines crunchy pistachio meringue with a marshmallow-like interior.
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Visually stunning: The contrast of ruby-red raspberries and pale green pistachios creates an elegant pavlova worthy of a magazine cover.
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Naturally gluten-free: A perfect choice for those avoiding wheat.
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Customizable cream layers: Swap whipped cream for mascarpone or yogurt for a lighter twist.
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Balanced flavor: Sweet meringue, tangy fruit, and nutty pistachio — a dream trio.
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Ideal for special occasions: Whether it’s Christmas, Valentine’s Day, or a bridal shower, this Pistachio and Raspberry Pavlova for special occasions is unforgettable.
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Make-ahead friendly: The meringue base can be baked in advance and assembled later.
Ingredients
Here’s everything to make this delightful Pistachio Pavlova with Fresh Raspberries.
For the Meringue Base:
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4 large egg whites (room temperature)
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1 cup granulated sugar
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1 tsp white vinegar or lemon juice (for stability)
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1 tsp cornstarch (to keep it chewy inside)
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1/3 cup finely chopped pistachios (unsalted)
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1 tsp vanilla extract
For the Topping:
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1 cup heavy whipping cream (cold)
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2 tbsp powdered sugar
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1/2 tsp almond or vanilla extract
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1 ½ cups fresh raspberries
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2 tbsp chopped pistachios (for garnish)
Substitutions & Tips:
You can replace raspberries with strawberries or mixed berries, and use crushed pistachios for texture. For a dairy-free version, coconut whipped cream works beautifully.
How to Make Pistachio Raspberry Pavlova
Step 1 – Preheat the Oven
Set your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw an 8-inch circle as a guide.
Step 2 – Whip the Egg Whites
In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, until stiff, glossy peaks appear. This slow addition helps the sugar dissolve completely, giving your pavlova a smooth texture.
Step 3 – Add Stability and Flavor
Fold in vinegar, cornstarch, and vanilla extract gently — these ingredients help your meringue stay crisp outside yet chewy inside.
Step 4 – Fold in Pistachios
Carefully fold in finely chopped pistachios using a spatula. Avoid deflating the meringue.
Step 5 – Shape and Bake
Spoon the mixture onto your parchment circle, shaping it into a dome with a slight crater in the center. Bake for 1 hour and 15 minutes, then turn off the oven and let the pavlova cool inside with the door slightly open. This prevents cracks and ensures the right texture.
Step 6 – Whip the Cream
Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to assemble.
Step 7 – Assemble
Just before serving, top the cooled meringue with whipped cream, scatter raspberries, and sprinkle chopped pistachios over the top for a delightful crunch.
Pro Tips for the Perfect Raspberry Pistachio Pavlova
How do you prevent pavlova from cracking?
Bake it low and slow. Sudden temperature changes cause cracks, so always let it cool in the oven gradually.
Can you make pavlova ahead of time?
Yes! You can bake the meringue 1–2 days ahead. Store it in an airtight container at room temperature, then assemble before serving.
Why add vinegar and cornstarch to pavlova?
They stabilize the egg whites and create that signature marshmallow-like interior. Without them, the meringue can turn dry or collapse.
What cream pairs best with pistachios and raspberries?
Mascarpone adds richness, while whipped coconut cream brings a light, tropical twist — both balance the sweetness beautifully.
Nutrition Facts (Per Serving)
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Calories: 245
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Protein: 4g
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Fat: 11g
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Carbohydrates: 31g
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Fiber: 2g
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Sugar: 28g
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Calcium: 3% DV
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Iron: 4% DV
Storage & Leftovers
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Unassembled Pavlova Base: Store airtight for up to 2 days at room temperature.
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Assembled Pavlova: Keep in the fridge for up to 12 hours.
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Avoid Freezing: Freezing causes the meringue to soften and lose its crunch.
Variations to Try
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Chocolate Pistachio Raspberry Pavlova: Add a swirl of melted dark chocolate to the meringue before baking.
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Mini Pavlovas: Perfect for parties — smaller, individual servings with equal wow factor.
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Lemon Pistachio Pavlova: Replace vanilla with lemon zest for a citrus lift.
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Vegan Pavlova: Substitute aquafaba (chickpea brine) for egg whites.
FAQs
Q1: Can I use frozen raspberries?
Yes, but thaw and drain them first to avoid extra moisture.
Q2: How long can I keep leftovers?
Consume within 24 hours once assembled for the best texture.
Q3: Is it gluten-free?
Absolutely — this Pistachio Pavlova Dessert contains no gluten ingredients.
Conclusion:
The Pistachio Raspberry Pavlova is more than a dessert — it’s a piece of edible art. Every bite delivers sweetness, crunch, and creaminess that lingers. Whether you’re hosting a celebration or looking for a light summer dessert, this Pistachio Pavlova with Raspberry Topping will steal the spotlight.