THE DAIRY KITCHEN Rose and Pistachio Gelato Pavlovas with Smashed Raspberries


Serves 8
Difficulty Easy
Preparation 20 MINS
Cooking 1 HR 0 MINS
Try this amazing pistachio gelato over these crisp and marshmallow like pavlovas.


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
Handy Tips
Tip: Pavlovas can be made up to 2 days ahead and stored in an airtight container before using. Alternatively, use pre-purchased meringue nests.


  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. 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. Coarsely mash raspberries with icing sugar. Top each pavlova with a large scoop of pistachio gelato and drizzle with raspberries. Serve immediately.

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