Ingredients

Serves 8

280g egg whites
450g caster sugar
2 tbsp lemon juice
2 tsp cornflour
900ml cream
72 perfect raspberries
1 recipe pistachio milkshake (see below)
Pistachio praline, to sprinkle

Pistachio Milkshake
300ml crème anglaise (see below)
125g blanched and peeled pistachios
150ml simple syrup
100ml water
200ml milk

Crème anglaise
125ml cream
125ml milk
1 tsp vanilla paste
35g caster sugar
3 egg yolks

 

Method

Preheat oven to 160°C.
Whisk egg whites to soft peak in a scrupulously clean bowl then add sugar spoonful by spoonful.
Once all the sugar has been added, combine lemon juice and cornflour and add to meringue. Whisk on high for 7 minutes.
Spread onto a greaseproof lined tray 30cm x 20cm x 2½cm and bake for 45 minutes.

Allow to cool then turn out onto a board lined with a sheet of greaseproof paper. (This will put the crisp side of the pavlova on the bottom - not the top).  Press tray gently on top to ensure pavlova is perfectly flat.
Whip cream to stiff peak and spread evenly over pavlova. Place in fridge to allow the cream to ‘set.’
Using a knife dipped in boiling water, trim off edges to create a neat rectangle. Cut pavlova into 8 neat cubes and arrange raspberries on top allowing 9 per portion (3x3), sprinkle with pistachio praline and serve with milkshake.

Pistachio Milkshake
Blend pistachios, simple syrup and water to a smooth paste then pass through a fine sieve. Stir in anglaise and milk. Froth with a hand held blender and serve immediately.

Crème Anglaise
Bring cream and milk to the boil with vanilla. Meanwhile whisk egg yolks and sugar until pale. When cream mixture is at a simmer, pour onto eggs, whisking constantly. Rinse out the pan and return the custard to the heat. Stir continuously over low heat until it thickens to a light custard that is thick enough to coat the back of a spoon. Immediately remove from heat and pass into a clean bowl. Cool over ice, stirring occasionally to prevent a skin from forming.

Notes
• A store bought custard will work for the milkshake but should be thinned out with more milk otherwise it will not froth up.
• The pistachios can be omitted for dietary reasons
• Once the meringue is made you can proceed as if preparing a traditional pavlova if time is short.
• To make simple syrup, combine equal parts of sugar and water (eg. 1 cup of each) and bring to boil for a few minutes.