Raspberry Pavlova with Vanilla and Pistachio

Raspberry Pavlova with Vanilla and Pistachio

Photo: Natalie Levin

I follow Tal from Desserted in Paris for a few years now, even before his Instagram account became one of the most popular account in food. His pictures and design is simply stunning, and I just love seeing how creative he gets mixing fashion (men’s shoes) with patisserie (Paris Patisseries cakes and desserts).

Recently he came for a visit in Israel, and after meeting in Paris last year it was only a matter of time until we get to bake something together in my kitchen. So we met in a hot summer day in Tel Aviv, and made this following Pavlova.

It’s a raspberry pavlova with pistachio and vanilla that’s colorful, delicious and perfect as a summer dessert. The design is inspired by Fauchon, and is some-what a modern twist ti the traditional Pavlova.

Don’t miss Tal’s new book – Paris Patisseries >>

Raspberry Pavlova with Vanilla and Pistachio

Photo: Natalie Levin

4.84 from 6 votes

Raspberry Pavlova with Vanilla and Pistachio

Servings 6 desserts about 9-10 cm in diameter
Author Natalie


For the meringue:

  • 100 grams sugar
  • 50 grams egg whites 2 medium egg whites

For the raspberry jelly:

  • 3 grams gelatin
  • 15 ml. water
  • 200 grams raspberry puree
  • 40 grams sugar
  • 20 ml. water

For the pistachio biscuit:

  • 55 grams egg whites 2 medium egg whites
  • Pinch of salt
  • 40 grams sugar powder
  • 25 grams ground pistachios
  • 10 grams cornstarch
  • 20 grams chopped pistachios

For vanilla cream:

  • 125 grams mascarpone cheese at room temperature
  • 125 ml. whipping cream very cold
  • 1 tsp. vanilla extract
  • 30 grams sugar powder
  • A little raspberry puree for brushing

For decoration:

  • Fresh raspberries
  • Roasted pistachios finely chopped
  • Sugar powder
  • Gold leaf



  1. Preheat the oven to 80 c degrees and line a baking tray with baking paper. Mark 9-10 cm circles on the paper and turn it over (so that the meringue won't touch the ink).
  2. Place sugar and egg whites in a fireproof bowl and place on a pot of boiling water (double-boiler).
  3. Cook the sugar and egg whites while stirring until all the sugar has melted and the mixture reaches 40c degrees.
  4. Transfer the mixture to a mixer bowl with whipping attachment and whip at high speed for 8-10 minutes until you get a very stable and shiny meringue.
  5. Transfer the meringue to a piping bag fitted with a smooth 1 cm piping tip.
  6. Drizzle tiny meringue mounds crammed together in a 9-10 cm circle (according to the marks on the baking paper).
  7. Bake the meringues for 3 hours until completely dried.
  8. Cool at room temperature.

Raspberry jelly:

  1. In a small bowl, mix gelatin and 15 ml of water and set aside for about 10 minutes until the gelatin absorbs the liquid.
  2. In a pot, put raspberry puree, sugar and water and cook until boiling.
  3. Add the gelatin and mix well until it melts and the mixture is uniform.
  4. Pour the mixture into a 7-cm-shaped round silicone mold and fill about 1 cm high. Cool in the freezer until completely set and remove from the pan. Alternatively, the whole mixture can be poured into a relatively flat rectangular pan, freeze and then cut out 7 cm circles with a cookie cutter.
  5. Using a small 3 cm diameter cookie cutter, remove the middle part of each disc to create a sort of jello circle (see pictures), and store in the freezer until assembly.

Pistachio biscuit:

  1. Preheat oven to 160c degrees.
  2. In a mixer bowl whip egg white and salt until white foam begins to form.
  3. Add the powdered sugar gradually and continue to whip until you get a stable meringue.
  4. Add finely ground pistachio and cornstarch and gently fold until mixture is mixed.
  5. Pour the mixture over a baking pan lined with baking paper and spread it with a spatula to a thickness of about 3 mm. Sprinkle with pistachios in a uniform layer.
  6. Bake for 15-20 minutes or until golden.
  7. Cool slightly at room temperature and cut out circles about 9-10 cm in diameter.

Vanilla cream:

  1. In a mixer bowl place mascarpone, cream, vanilla and powdered sugar, and whip at high speed until you get a uniform and stable cream.
  2. Transfer the cream into a piping bag fitted with a smooth 1 cm piping tip.

Assemble the Pavlova:

  1. Flatten the upper part of the meringues with a fine grater or other delicate scraper. Turn over onto a serving plate so that the flat "mounds" face downward.
  2. Gently brush the pistachio biscuit with raspberry puree and place a thin layer of biscuit on top of the meringue.
  3. Place over a circle of jelly and drizzle around (exactly according to the shape of meringue mounds) vanilla cream.
  4. Arrange fresh raspberries in the middle of the jelly layer, decorate with chopped pistachio nuts, sugar powder and a gold leaf.

Recipe Notes

  • You can use any other berries that you like in the same amount instead of raspberry puree, such as cherry puree, blueberry puree, strawberry puree and so on.
  • Instead of pistachios, you can use any other nut that you like in the same amount.
  • Keep the Pavlova for up to two days in a closed container in the refrigerator, but the dessert is at its best on the day of assembly.
Raspberry Pavlova with Vanilla and Pistachio

Photo: Natalie Levin

Raspberry Pavlova with Vanilla and Pistachio

Photo: Natalie Levin

Raspberry Pavlova with Vanilla and Pistachio

Photo: Natalie Levin

Raspberry Pavlova with Vanilla and Pistachio

Photo: Natalie Levin

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