A few years ago, I took a basic family pavlova recipe and decided to decorate it with strawberries and pistachios. I also improvised by folding puréed strawberries through the cream.
By
Cassandra Romberg

6 Jun 2013 - 4:30 PM  UPDATED 30 Mar 2021 - 5:06 PM

I make this pavlova a lot – especially when I need a big dessert because it looks quite spectacular. It has suddenly become my signature dessert; friends and family request I make it all the time.
I bring it to barbecues and to birthday parties and big celebrations.

It’s a very seasonal and light dish, and great for summer because you don’t have to have your oven too hot, so it doesn’t heat the whole house. If there are a lot of people, I will sometimes take two meringues and sandwich them together. You can’t make the meringue the day before because the humidity will get to it, and it has to be quite dry. You should also hold off decorating it until you are ready to eat it. My four kids love scattering the strawberries and pistachios over the pavlova – and the messier it looks, the better. This year, I’m having an Australia Day party for three families who have immigrated to Australia from England. I’m going to show them how it’s done and I will definitely serve my pavlova. It’s a great Australia Day tradition.

 

Recipe
Strawberry and pistachio pavlova

 

Interview by Carla Grossetti.  Photography by Katie Kaars.