Spent the day with @Chef Jo acheiving pavlova perfection. 🫐🍓Would be so great for a Mother’s Day dessert too. Full recipe below: Pavlova with Pistachios and Marinated Berries For the pavlova - 4 egg whites at room temperature - Punch of salt - 1 cup sugar - 2 tsp cornstarch - 1 tsp white vinegar - 1 tsp vanilla extract For the marinated berries - 2 pints of mixed berries (I used strawberries, raspberries, blackberries and blueberries) - 1 tsp lemon zest - Juice of 1 lemon - 2oz Chambord To assemble - Sweetened whipped cream - Crushed pistachios Preheat the oven to 200 degrees. Add the egg whites and salt to the bowl of a stand mixer and beat on high speed until light and fluffy, about a minute. With the mixer still running, add in the sugar and continue to whisk on high speed until the meringue is thick, glossy and has a stiff peak. About another 2-3 minutes. Sift over the cornstarch, then add the vinegar and vanilla and fold them in. Scoop the meringue out onto a sheet tray lined with parchment paper and spread it into an even, 9 inch disk, and smooth out the top. You can create a shallow divot in the center of the meringue to help hold the whipped cream and berries too. Bake at 200 degrees for an hour and a half, and then turn the oven off. Allow the pavlova to cool completely in the oven, for another hour and a half. In the meantime, make the marinated berries. Combine the strawberries, blackberries and raspberries in a bowl. Add the lemon zest, lemon juice and Chambord, and stir together to coat the berries. Allow them to sit and marinate at room temperature for at least 30 minutes before serving. When the pavlova is cooled, gently transfer it to a cake stand or serving platter, then top with whipped cream, crushed pistachios, and the marinated berries. #pavlova #easydessert #cookwithme #easyrecipe