Raspberry Pistachio Pavlova Recipe

Posted May 25, 2012 by Stephanie

Is there anything better than summertime and desserts? The sun has finally been shinning down on Vancouver and the gorgeous weather is perfect for picnics and barbecues. In my books, no picnic or barbecue is complete without dessert – picnics and barbecues without dessert are like summer days without sun.

One of my favourite desserts to make and eat is pavlova. I love the crisp, shattering shell, the gooey marshmallowy meringue insides, the soft, cool whipped cream, and whatever fruit happens to be on hand. For this recipe I did a riff off of my ultimate favourite dessert ever, Pierre Herme’s Montebello.

Pierre Herme’s Montebello is a work of art. My raspberry pistachio pavlova doesn’t even begin to compare. If you’re ever in Paris, drop by one of Pierre’s many patisseries and pick up a montebello. If you’re lucky, they’ll have them topped with raspberries. If not, the strawberry version is just as delicious. Imagine: a crisp, yet slightly chewy pistachio dacquoise, creamy, nutty pistachio pastry creme and perfectly ripe raspberries. The combination is divine! A couple of years ago, I celebrated my birthday in Paris, and the montebello was my birthday cake of choice.

This is a toned-down, home-style version using all the same flavours, but none of the crazy techniques. The tart-sweet of the raspberries and the nutty crunch of the pistachios with the cloud-like meringue is incredibly addictive. You’ve been warned…once you start eating them, you just can’t stop!

i am crisp, i am marshmallow-y: i am raspberry pistachio pavlova!

Raspberry Pistachio Pavlova Recipe loosely adapted from
yield: 14 mini pavlovas

  • 2 large egg whites
  • dash of salt
  • 1/2 cup sugar
  • 1 teaspoon cornstarch
  • dash of vanilla
  • 1/2 teaspoon white wine vinegar
  • 1/4 cup pistachios*, pulsed in the food processor
  • 1/2 cup whipping cream, whipped into soft peaks
  • raspberries
  • handful of chopped pistachios for garnish

Preheat the oven to 350°F. With your electric mixer, whisk the egg whites with the salt until peaks start to form. Add the sugar in a slow stream. Whip until the eggs are shiny and stiff. Sprinkle in the cornflour, vanilla, vinegar and pistachios. Gently fold to combine.

Scoop the meringue into equal mounds on a parchment lined baking sheet. Place in the oven and immediately turn down to 300F and bake for 25 minutes. Turn the oven off and leave in for another 25 minutes then remove from the oven. Cool completely.

To serve, top with softly whipped cream, raspberries and an extra sprinkle of chopped pistachios.

*If you want super-green pistachios, blanch them in boiling water for 10-15 seconds. Strain, then rub in a clean tea towel to remove their skins. If the skins are still clinging, you can dump them into cold water while you rub, it helps the skins slip right off.

**BONUS: these pavlovas are only 70 calories each!


  1. Lynna H. says:

    yummy in my tummy. they looks so cute <3

  2. they look so pretty with the reds of the raspberries and the greens of the pistachios!

  3. Sarah says:

    These look like the perfect way to use up summer berries! Yum!

  4. I’ve wanted to make Pavlova’s since we saw them everywhere in France. Yours are adorable. They look like so much fun to make…and eat!

  5. SophiaSofei says:

    Very beautiful pictures of these pavlovas! They look super cute!!!

  6. myfudo says:

    Really tempting…I am imagining the crusty outside and the soft centers. Yum! the raspberry and the pistachios did not just add in the flavor department but also in prettifying this treat. A must try before summer ends…

  7. คาสิโนออนไลน์ says:


  8. david says:

    it looks yummy,great color as well.
    could you describe the taste for us? maybe we could do it this weekend,give a try.

  9. Eileen says:

    Ooh, what beautiful pavlovas! Definitely a good dessert choice when you want to really impress people. :)

  10. Gabriela says:

    que delicia!

  11. Lynna H. says:

    Hello! :) I nominated you for the Food Stories Award for Excellence in Storytelling! You were one of 5! (no…this isn`t spam…hehe)

    If you want to know more, go here:

  12. Christin says:

    Oh.My.God. I just died.

  13. This is so gorgeous. I would stare and stare some more. Then, I’d be sad when it was all gone ;)

  14. Hill says:

    This is beautiful and looks delicious but sweetie you spelled “shining” wrong. The sun cant be shinning on Vancouver! But I love your blog including the logos you added to each of the recipies. Super cute!

  15. Beautiful pictures you have here..

  16. OH. MY. GOD. I just chanced upon your blog and I totally love your awesomeness! Consider yourself blogrolled! These mini pavs are just breathtaking. Now, why didn’t I think of making mini ones?? The ones I made last month were gi-normous and my poor family had to force feed themselves all that sweetness!

  17. InTime says:

    Very nice decorations, i think this is also very delicious :)

  18. Michelle says:

    These are so cute! I’ve never tried making them tiny. Last time I made a pavlova I decorated with figs, and I bet figs would look great on your little ones!

    Thanks for the idea :)

  19. Joana says:


    I’m sorry for the burst, but i have just found this Blog and it made my day!
    I’m thinking of starting my own food blog and yours has inspired me *
    thank you

  20. Shabbir says:

    Wow! You should be given Nobel Food Prize!

  21. Joanna says:

    These look so beautiful!!! Can’t wait to make them!.

  22. Kelly says:

    Great blog! I’d definitely like to try this recipe myself.

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