• bookmarks
    My Recipes
  • Subscribe
  • Membership Benefits
  • Recipes
  • Meals
  • Holidays
  • Food Trends
  • News
  • Kitchen Tips & Tools
  • All Videos
  • About Us
  • Newsletter
  • Follow
Privacy NoticeTerms Of Use
Skip to Content
Logo
  • Recipes
  • Dinners
  • Fourth Of July Recipes
  • Kitchen Tips
  • News
Subscribe
sign in
  1. Meals & Cooking
  2. Recipe Headquarters
  3. Pistachio Pavlova with Rhubarb Cream

Pistachio Pavlova with Rhubarb Cream

By Gesine Bullock-PradoPublished: Jun 8, 2015
Food, Ingredient, Cuisine, Recipe, Dessert, Dish, Garnish, Dairy, Fruit, Cream,
Nicole Franzen
Yields:
8
Cook Time:
40 mins
Total Time:
3 hrs 15 mins
Arrow Circle Down IconJump to recipe

Baker Gesine Bullock-Prado puts a spring spin on the traditional pavlova, folding nutty pistachios into the crisp and chewy meringue and mixing tangy rhubarb and strawberries into the cream that's piled on top.

Advertisement - Continue Reading Below

Ingredients

Pavlova

  • 1 cup chopped unsalted pistachios
  • 2 Tbsp. cornstarch
  • 5 lg. egg whites, at room temp.
  • 1/2 tsp. kosher salt
  • 1 tsp. distilled white vinegar
  • 1 1/2 cups sugar

Rhubarb Cream

  • 4 oz. rhubarb, chopped into 1 in. pieces (1 c.)
  • 1/2 tsp. finely grated lemon zest, plus 3 tbsp. fresh lemon juice
  • 1 cup hulled and quartered strawberries, plus 1/2 c. small strawberries for garnish
  • 1 tsp. vanilla bean paste, or pure vanilla extract
  • 1 1/2 cups heavy cream, chilled
  • 1/2 cup mascarpone cheese, chilled
  • 1/4 cup chopped, unsalted pistachios, for garnish

Directions

    1. Step 1Make the pavlova: preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a small bowl, toss the pistachios with the cornstarch.
    2. Step 2In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the salt at high speed until foamy, 2 minutes. Beat in the vinegar, then beat in the sugar, 1 tablespoon at a time, and continue beating until the whites are glossy and stiff peaks form, 8 to 10 minutes. Gently fold in the pistachio mixture. Using a large spoon, dollop the meringue onto the prepared sheet and spread into a 10-inch round with a slight indentation in the center. Lower the oven temperature to 225 degrees F and bake the meringue for about 1 1/2 hours, until crisp but still chewy on the inside. Turn the oven off; let the meringue rest in the oven for 1 hour. Transfer to a rack and let cool.
    3. Step 3Meanwhile, make the rhubarb cream: in a small saucepan, simmer the rhubarb, sugar, lemon zest and lemon juice over moderate heat, stirring and mashing the rhubarb with the back of a wooden spoon, until the sugar is dissolved and the rhubarb breaks down, about 5 minutes. Remove the saucepan from the heat and stir in the quartered strawberries and vanilla bean paste. Let cool completely.
    4. Step 4In a large bowl, using a hand mixer, beat the cream with the mascarpone at medium speed until moderately firm, about 3 minutes. Stir 1/4 cup of the whipped cream into the cooled rhubarb, then fold the mixture into the remaining whipped cream. Spoon into the center of the meringue. Garnish with the small strawberries and chopped pistachios and serve.
Advertisement - Continue Reading Below

Recipe Headquarters

ice cream sandwiches with brownies and chocolate chip cookies

75 Best Fourth Of July Desserts

ladyfingers layered with mascarpone, blueberry jam, and strawberries

The 4th Of July Recipes Our Team Makes Every Year

cosmopolitan

Cosmopolitan

white chocolate covered oreo pops decorated as jack skellington with icing

Jack Skellington Oreo Pops

Advertisement - Continue Reading Below
the bear omelet

“The Bear” Boursin Omelet

one pan coconut lime chicken

One-Pan Coconut-Lime Chicken

mexican corn salad mixed in a bowl

Mexican Corn Salad

broccoli caesar pasta salad topped with crunchy croutons

70 Easy 4th Of July Side Dishes

green covered cake bites with red hearts

Grinchy Christmas Cake Bites

reeses candy stuck together with pretzels to make mini reindeers

Reese's Rudolph Bites

flank steak with chimichurri sauce

Churrasco

vegan crunchwrap supreme filled with cooked lentils, avocado, tomatoes, and vegan cheese sauce

Vegan Crunchwraps

Advertisement - Continue Reading Below
Logo
x
tiktok
youtube
facebook
instagram
pinterest
NewsletterSubscribeManage SubscriptionAbout UsDelish Test KitchenMedia KitCommunity GuidelinesAdvertise With UsDelish Shop Product SupportOther Hearst SubscriptionsDelish Unlimited Membership SupportTurn off Web Notifications
Hearst Lifestyle and Design Group - A Part of Hearst Digital Media

A Part of Hearst Digital Media

We may earn commission from links on this page, but we only recommend products we back.

©2025 Hearst Magazine Media, Inc. All Rights Reserved.

Privacy NoticeCA Notice at CollectionYour CA Privacy Rights/Shine the LightDAA Industry Opt OutTerms of UseSite Map
Cookies Choices