Food stylist Rebecca Jurkevich's flower-topped dessert is the prettiest pavlova we ever did see.


Credit: Photography by Marcus Nilsson

Recipe Summary test

3 hrs 35 mins




Instructions Checklist
  • Position a rack in the bottom third of the oven; preheat to 250°. Line a baking sheet with parchment paper. In a small bowl, mix the superfine sugar, cornstarch, and cardamom. Using a knife, scrape the seeds from the vanilla bean into the bowl; mix well. In a large bowl, using an electric mixer on medium speed, beat the egg whites until foamy. With the mixer running, gradually add the sugar mixture, 1 tbsp. at a time, beating until the meringue is glossy, about 5 minutes. Add the pistachios and vinegar; using a spatula, fold until blended.

  • Spoon the meringue into the center of the baking sheet; spread into an 8-inch round, creating swirls as you spread. Form a shallow well in the center. Bake until crisp on the outside but tender on the inside, about 2 hours. Let the meringue cool on the baking sheet on a wire rack.

  • For the topping, in a medium bowl, toss the fruit with the sugar. Let stand until the fruit releases juices, about 20 minutes.

  • In a large bowl, using an electric mixer, beat the cream until firm peaks form. Fold in the crème fraîche and lemon zest and juice.

  • Transfer the meringue to a platter. Fill the center with the whipped cream. Top with the fruit.