Raspberry-Lemon Pavlova with Pistachios

A crisp pavlova shell filled immediately before serving with billowy vanilla whipped cream, lemon curd, raspberries, toasted pistachios, and fresh lemon zest. The shell is made the day before and kept dry at room temperature.

Servings: 2-4 Time: ~20 min day-of, plus the make-ahead pavlova shell

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Ingredients

• 1 prepared pavlova shell, made the day before
• ½ cup very cold heavy whipping cream
• 1 tablespoon powdered sugar
• ½ teaspoon vanilla extract
• Approximately 3 tablespoons lemon curd
• 1 container fresh raspberries, or enough to cover the pavlova
• Approximately 2 tablespoons toasted pistachios, roughly chopped
• Finely grated zest of ½ lemon

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Method

Store the Pavlova Shell

Keep the baked pavlova shell in a dry storage location at room temperature. Do not refrigerate it.

Prepare the Raspberries

Examine the raspberries and discard any crushed or moldy berries.

Rinse them only if necessary. If rinsing, use a very gentle stream of cold water, then spread them on paper towels or a clean towel and let them dry completely.

Wet berries can make the pavlova soggy.

Put the dry berries in a covered container lined with a dry paper towel and refrigerate.

Prepare the Toppings

Measure approximately 3 tablespoons lemon curd into a small bowl, cover, and refrigerate.

Finely zest approximately half a lemon, avoiding the bitter white pith. Put the zest in a tiny covered container and refrigerate.

Toast the pistachios in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently. Remove them when they smell nutty, immediately transfer to a plate, cool completely, and roughly chop.

Whip the Cream

Put the very cold heavy whipping cream, powdered sugar, and vanilla into a clean bowl.

Begin beating on medium-low speed. Once the cream begins to thicken, increase to medium speed. Stop periodically and lift the beaters to check the texture.

Whip to medium-soft peaks:

• The cream holds a mound.
• The peak bends slightly at the tip.
• It looks smooth and billowy.
• It does not look stiff, grainy, or clumpy.

Stop mixing as soon as it reaches this stage. Cover the bowl tightly and refrigerate immediately.

If the cream is slightly overwhipped, fold in 1-2 teaspoons unwhipped heavy cream by hand.

Set Up Before Dinner

Before sitting down, confirm that the following are ready:

• Pavlova shell on or beside its serving platter
• Covered whipped cream in the refrigerator
• Covered lemon curd in the refrigerator
• Clean, dry raspberries in the refrigerator
• Chopped pistachios at room temperature
• Lemon zest in the refrigerator
• Serving spoon and spatula beside the platter
• Dessert plates and forks ready

Do not top the pavlova before dinner. The cream and curd will soften the shell.

Assemble After Dinner

Place the pavlova shell on its serving platter.

Remove the whipped cream from the refrigerator. If it has settled slightly, fold it gently two or three times with a spatula. Do not rewhip it unless it has become genuinely loose.

Spoon the cream into the pavlova’s center.

Add the lemon curd in small dollops. Gently swirl it through the cream once or twice.

Add the raspberries, sprinkle with the pistachios, and finish with the prepared lemon zest.

Serve immediately.