Ingredients
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6 large egg whites, room temperature
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1 1/2 cups granulated sugar, divided
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1 tsp distilled white vinegar
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1 tsp cornstarch
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1 tsp vanilla extract
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1/2 cup shelled pistachios
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1 1/2 cups heavy cream, cold
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2 (6 oz) containers raspberries
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1/2 cup pomegranate seeds
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Mint leaves, for garnish
Steps
1
Preheat oven to 250°F. Line a large cookie sheet with parchment. Trace a 10-inch circle onto parchment, then turn sheet over.
2
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.
3
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.
4
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.
5
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.
