Cranberry & Pistachio Nougat Pavlova
Step up your pavlova game by trying our Cranberry & Pistachio Nougat Pavlova with a fragrant honey taste.
1x Nougat and Nice Cranberry & Pistachio Nougat 200g
7x Egg whites
1 ½x cup Castor sugar
1½x tsp White Vinegar
2 Tbsp Corn Flour
1x tsp Vanilla bean paste
400ml Whipping Cream
2x cups fruit of your choice eg: strawberries, blueberries, kiwi fruit, jelly, passionfruit pulp.
Preheat oven to 150C on fan forced. Line a baking tray with a sheet of baking paper and draw a 25cm diameter circle on to the paper then turn it over.
Unwrap your Nougat and Nice Cranberry & Pistachio 200g block and chop or blitz to a large crumb size. Set aside.
Put the egg whites into a very clean mixing bowl. With an electric mixer whisk to the egg whites to form firm peaks then start adding the sugar slowly until all is combined. Continue mixing until the sugar is completely dissolved. Try rubbing a small amount between your fingers, it should feel smooth not gritty. Add vanilla, white vinegar and corn flour then continue to whip for 2 minutes.
Using a spatula fold in the nougat until just combined.
Scoop out mixture on to the prepared baking tray and gently smooth the top and sides to fill the circle on the baking paper.
Reduce oven temperature to 120C and bake for 1½ hours. Turn the oven off and allow the pavlova to completely cool before removing it from the oven.
Once the pavlova is ready. Whip cream to soft peaks and prepare your fruit of choice. Place pavlova on to a serving plater, pile on the whipped cream and arrange fruit as you desire.