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How to make Neil Perry's Christmas Pavlova

Ne i l P e r r y C h r i s t m a s p a v l o v a w i t h b e r r i e s a n d p i s t a c h i o p r a l i n e Neil Perry Christmas pavlova with berries and pistachio praline


N e i l  P e r r y ' s 

r e d  b e r r y  p a v l o v a 


Laden with summer berries and crunchy pistachio praline, this pav is hard to beat. Short on time? Buy the base, the cream and the berries in store at David Jones.


INGREDIENTS

For pavlova:

  • 315g egg white (8-10 eggs)
  • Pinch of table salt
  • 525g caster sugar
  • 3 tsp cornflour
  • 1 ½ tsp vanilla extract
  • 2 tsp white vinegar
  • 500ml (2 cups) pouring cream
  • 40g (¼ cup) icing sugar
  • Fresh raspberries + chopped fresh strawberries, to serve

For pistachio praline:

  • 440g (2 cups) white sugar
  • 70g (½ cup) Pariya Slivered Pistachios

For Raspberry coulis:

  • 150g fresh or frozen raspberries
  • 1 tbsp icing sugar


METHOD 

To make the pistachio praline:

  1. Put sugar and 1 cup of water in a large saucepan over medium heat and stir until sugar dissolves. 
  2. Turn heat to high and simmer for 8-10 minutes or until golden.
  3. Place pistachios on a baking tray lined with baking paper. Pour toffee mixture over nuts to cover. Allow to cool then chop into small chunks for sprinkling.

To make the pavlova:

  1. Preheat oven 150°C.
  2. Put egg whites and salt in the bowl of an electric mixer and beat on medium for 2-3 minutes or until soft peaks form.
  3. Add 175g sugar. Whisk until peaks are firmer but not stiff. Gradually add remaining sugar. Increase to high and whisk for another 1-2 minutes or until stiff peaks form.
  4. Fold through cornflour, vanilla and vinegar by hand.
  5. Spoon meringue onto a baking tray lined with non-stick baking paper. Shape into a large round with a palette knife.
  6. Place into the oven and reduce the temperature to 120°C. Bake for 1 hour or until a firm crust forms. 
  7. Turn oven off and allow to rest in oven for at least 2 hours.

To make the raspberry coulis:

  1. Blend raspberries and icing sugar in a blender until smooth.
  2. Push through a fine sieve to remove the seeds.
  3. Add 1-2 tbsp water to get a pouring consistency.
  4. Put cream and icing sugar in a bowl and whisk until soft peaks form.
  5. Spoon onto pavlova. Top with berries and coulis. Sprinkle with praline to serve.

Serves 10-12.


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