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Rose and Pistachio Gelato Pavlovas with Smashed Raspberries

Serves 8


  • 4 egg whites
  • 1 cup caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon white vinegar
  • 1 teaspoon rosewater
  • 2 tablespoons finely chopped raw pistachios
  • 250g fresh raspberries
  • 2 tablespoons icing sugar, sifted
  • 1 litre Cow and The Moon Pistachio Gelato
Download Recipe (PDF)


  1. 1. Beat the egg whites until soft peaks form. Gradually add the sugar beating well between each addition. Sift the cornflour over the egg whites and using a metal spoon fold through with the vinegar and rosewater.
  2. 2. Spoon or pipe the meringues into 8 x 8cm diameter mounds. Sprinkle with pistachios and bake at 120°C for 1 hour. Turn the oven off and allow to cool completely with the door ajar.
  3. 3. Coarsely mash raspberries with icing sugar. Top each pavlova with a large scoop of pistachio gelato and drizzle with raspberries. Serve immediately.

Tips / Handy Hints

Preparation Time: 20 minutes Cooking Time: 1 hour (plus cooling time) Tip: Pavlovas can be made up to 2 days ahead and stored in an airtight container before using. Alternatively, use pre-purchased meringue nests.


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