{"id":16796,"date":"2017-08-27T04:16:40","date_gmt":"2017-08-27T02:16:40","guid":{"rendered":"https:\/\/www.oogio.net\/?p=16796\/"},"modified":"2022-01-13T18:53:52","modified_gmt":"2022-01-13T16:53:52","slug":"raspberry-pavlova-with-vanilla-and-pistachio","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/raspberry-pavlova-with-vanilla-and-pistachio\/","title":{"rendered":"Raspberry Pavlova with Vanilla and Pistachio"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><div id=\"attachment_16790\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16790\" class=\"wp-image-16790\" title=\"Raspberry Pavlova with Vanilla and Pistachio\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/08\/raspberry_vanilla_pavlova4-s.jpg\" alt=\"Raspberry Pavlova with Vanilla and Pistachio\" width=\"800\" height=\"1284\" \/><p id=\"caption-attachment-16790\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\">I follow <strong>Tal<\/strong> from <a href=\"https:\/\/www.instagram.com\/desserted_in_paris\/\" target=\"_blank\" rel=\"noopener\"><strong>Desserted in Paris<\/strong><\/a> 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&#8217;s shoes) with patisserie (Paris Patisseries cakes and desserts).<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">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.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">It&#8217;s a raspberry pavlova with pistachio and vanilla that&#8217;s colorful, delicious and perfect as a summer dessert. The design is inspired by <a href=\"https:\/\/www.fauchon.com\/en\/melon-kiwi-pavlova\/\" target=\"_blank\" rel=\"noopener\">Fauchon<\/a>, and is some-what a modern twist ti the traditional Pavlova.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><a href=\"https:\/\/www.amazon.com\/gp\/product\/0320089266\/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=oogionet-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0320089266&amp;linkId=c7b98dae1164f6bae5c7742ef8b38b29\" target=\"_blank\" rel=\"noopener\"><strong>Don&#8217;t miss Tal&#8217;s new book \u2013 Paris Patisseries &gt;&gt;<\/strong><\/a><\/p>\n<div id=\"attachment_16788\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16788\" class=\"wp-image-16788\" title=\"Raspberry Pavlova with Vanilla and Pistachio\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/08\/raspberry_vanilla_pavlova2-s.jpg\" alt=\"Raspberry Pavlova with Vanilla and Pistachio\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-16788\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21921--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Raspberry Pavlova with Vanilla and Pistachio<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<p><\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the meringue:<\/h4>\n<ul>\n<li>100 grams sugar<\/li>\n<li>50 grams egg whites (2 medium egg whites)<\/li>\n<\/ul>\n<h4>For the raspberry jelly:<\/h4>\n<ul>\n<li>3 grams gelatin<\/li>\n<li>15 ml. water<\/li>\n<li>200 grams raspberry puree<\/li>\n<li>40 grams sugar<\/li>\n<li>20 ml. water<\/li>\n<\/ul>\n<h4>For the pistachio biscuit:<\/h4>\n<ul>\n<li>55 grams egg whites (2 medium egg whites)<\/li>\n<li>Pinch of salt<\/li>\n<li>40 grams sugar powder<\/li>\n<li>25 grams ground pistachios<\/li>\n<li>10 grams cornstarch<\/li>\n<li>20 grams chopped pistachios<\/li>\n<\/ul>\n<h4>For vanilla cream:<\/h4>\n<ul>\n<li>125 grams mascarpone cheese (at room temperature)<\/li>\n<li>125 ml. whipping cream (very cold)<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>30 grams sugar powder<\/li>\n<li>A little raspberry puree for brushing<\/li>\n<\/ul>\n<h4>For decoration:<\/h4>\n<ul>\n<li>Fresh raspberries<\/li>\n<li>Roasted pistachios (finely chopped)<\/li>\n<li>Sugar powder<\/li>\n<li>Gold leaf<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Meringue:<\/h4>\n<ol>\n<li>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&#8217;t touch the ink).<\/li>\n<li>Place sugar and egg whites in a fireproof bowl and place on a pot of boiling water (double-boiler).<\/li>\n<li>Cook the sugar and egg whites while stirring until all the sugar has melted and the mixture reaches 40c degrees.<\/li>\n<li>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.<\/li>\n<li>Transfer the meringue to a piping bag fitted with a smooth 1 cm piping tip.<\/li>\n<li>Drizzle tiny meringue mounds crammed together in a 9-10 cm circle (according to the marks on the baking paper).<\/li>\n<li>Bake the meringues for 3 hours until completely dried.<\/li>\n<li>Cool at room temperature.<\/li>\n<\/ol>\n<h4>Raspberry jelly:<\/h4>\n<ol>\n<li>In a small bowl, mix gelatin and 15 ml of water and set aside for about 10 minutes until the gelatin absorbs the liquid.<\/li>\n<li>In a pot, put raspberry puree, sugar and water and cook until boiling.<\/li>\n<li>Add the gelatin and mix well until it melts and the mixture is uniform.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<\/ol>\n<h4>Pistachio biscuit:<\/h4>\n<ol>\n<li>Preheat oven to 160c degrees.<\/li>\n<li>In a mixer bowl whip egg white and salt until white foam begins to form.<\/li>\n<li>Add the powdered sugar gradually and continue to whip until you get a stable meringue.<\/li>\n<li>Add finely ground pistachio and cornstarch and gently fold until mixture is mixed.<\/li>\n<li>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.<\/li>\n<li>Bake for 15-20 minutes or until golden.<\/li>\n<li>Cool slightly at room temperature and cut out circles about 9-10 cm in diameter.<\/li>\n<\/ol>\n<h4>Vanilla cream:<\/h4>\n<ol>\n<li>In a mixer bowl place mascarpone, cream, vanilla and powdered sugar, and whip at high speed until you get a uniform and stable cream.<\/li>\n<li>Transfer the cream into a piping bag fitted with a smooth 1 cm piping tip.<\/li>\n<\/ol>\n<h4>Assemble the Pavlova:<\/h4>\n<ol>\n<li>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 &#8220;mounds&#8221; face downward.<\/li>\n<li>Gently brush the pistachio biscuit with raspberry puree and place a thin layer of biscuit on top of the meringue.<\/li>\n<li>Place over a circle of jelly and drizzle around (exactly according to the shape of meringue mounds) vanilla cream.<\/li>\n<li>Arrange fresh raspberries in the middle of the jelly layer, decorate with chopped pistachio nuts, sugar powder and a gold leaf.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">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.<\/li>\n<li style=\"text-align: left\">Instead of pistachios, you can use any other nut that you like in the same amount.<\/li>\n<li style=\"text-align: left\">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.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_16792\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16792\" class=\"wp-image-16792\" title=\"Raspberry Pavlova with Vanilla and Pistachio\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/08\/colage1.jpg\" alt=\"Raspberry Pavlova with Vanilla and Pistachio\" width=\"800\" height=\"267\" \/><p id=\"caption-attachment-16792\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_16793\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16793\" class=\"wp-image-16793\" title=\"Raspberry Pavlova with Vanilla and Pistachio\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/08\/colage2.jpg\" alt=\"Raspberry Pavlova with Vanilla and Pistachio\" width=\"800\" height=\"267\" \/><p id=\"caption-attachment-16793\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_16791\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16791\" class=\"wp-image-16791\" title=\"Raspberry Pavlova with Vanilla and Pistachio\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/08\/raspberry_vanilla_pavlova-s.jpg\" alt=\"Raspberry Pavlova with Vanilla and Pistachio\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-16791\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_16789\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16789\" class=\"wp-image-16789\" title=\"Raspberry Pavlova with Vanilla and Pistachio\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/08\/raspberry_vanilla_pavlova3-s.jpg\" alt=\"Raspberry Pavlova with Vanilla and Pistachio\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-16789\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>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&#8217;s shoes) with patisserie (Paris Patisseries cakes and desserts). Recently he [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":39331,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1594,1560,1562,1555],"tags":[1602,1807,1596,1619],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Raspberry Pavlova with Vanilla and Pistachio | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/raspberry-pavlova-with-vanilla-and-pistachio\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raspberry Pavlova with Vanilla and Pistachio | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"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. 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