This large meringue is just as beautiful as it is tasty. The whipped cream, pistachios, and fresh fruit help keep this dessert from veering too sweet.
6 large egg whites, room temperature
1 1/2 cups granulated sugar, divided
1 tsp distilled white vinegar
1 tsp cornstarch
1 tsp vanilla extract
1/2 cup shelled pistachios
1 1/2 cups heavy cream, cold
2 (6 oz) containers raspberries
1/2 cup pomegranate seeds
Mint leaves, for garnish
Preheat oven to 250°F. Line a large cookie sheet with parchment. Trace a 10-inch circle onto parchment, then turn sheet over.
With a hand mixer or stand mixer, beat the egg whites to soft peaks. Gradually beat in 1¼ cups sugar. Whisk in the vinegar, cornstarch, and vanilla until stiff peaks form.
Transfer meringue to a large piping bag fitted with a large round tip. Pipe twenty 3½ -inch-long oval mounds in a circle using traced circle as a guide. With back of spoon, create channel around the circle through the mounds.
Bake 1 hour, until dry to touch. Turn off oven and leave pavlova inside, propping oven door open slightly with wooden spoon. Let stand 1 hour. Transfer to a large serving platter or board.
When ready to serve, chop the pistachios. With a hand mixer or stand mixer, whisk the heavy cream until soft peaks form. Beat in remaining ¼ cup sugar until stiff peaks form. Spoon whipped cream into channel. Arrange the raspberries over whipped cream. Sprinkle the pomegranate seeds and pistachios on top. Garnish with mint leaves.