Pistachio Pavlova

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• drop of vegetable oil, for oiling
• 1 tsp white wine vinegar or malt vinegar
• 1 tsp cornflour
• 4 large egg whites
• 225g golden caster sugar
• 75g pistachios, shelled weight, roughly ground in a food processor
• 200g strawberries, hulled
• 200g raspberries
• 100g redcurrants
• 100g blueberries
• 2 tbsp golden caster sugar
• 300ml pot double cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 140°C (120°C fan, 275°F). Lightly oil a sheet of baking parchment, place it on a baking tray and draw a 20cm (8in) circle on the underside.

2. Whisk the egg whites in a clean, grease-free bowl until soft peaks form. Gradually add the 225g golden caster sugar, whisking until stiff and glossy.

3. Sprinkle the cornflour and vinegar over the meringue and fold in gently until evenly combined.

4. Spread the meringue inside the circle, building up the sides and making a shallow dip in the centre. Bake for 1 hour until crisp and dry, then turn the oven off and leave the pavlova inside with the door ajar to cool for at least 1 hour.

5. Whip the double cream in a bowl to soft peaks.

6. Hull and halve or slice the strawberries if large. Toss all the berries and redcurrants with the 2 tbsp golden caster sugar and leave to macerate for 20 minutes.

7. Spread the whipped cream over the cooled pavlova base, scatter over the ground pistachios, then spoon the fruit and its juices on top. Serve straight away.