2020-04-01 Woman\'s Day

(Axel Boer) #1

WOMANSDAYMAG APRIL 2020 95


PRINTED IN THE U.S.A.

start gradually adding sugar


mixture, 1 Tbsp at a time


over a 2- to 3-minute period,


until stiff, glossy peaks form.


(^4) Reduce mixer speed
to medium and mix in vanilla.
Fold in pistachios. Use a
small amount of meringue
to glue each corner of the
parchment paper to the
baking sheet (this will stop
it from moving around when
you spread the meringue).
Spoon meringue onto
prepared baking sheet
and, using the rectangle
as a guide, swirl into an
even layer.
(^5) Transfer to oven and
immediately turn down the
temperature to 225°F; bake
2 hours. Turn oven off and
leave to cool completely
until dry, at least 3 to 4 hours.
(^6) Meanwhile, make the sauce:
In a small food processor,
puree confectioners’ sugar
and 2 cups raspberries until
smooth. Using a fine-mesh
sieve, strain mixture into
a small bowl, pressing down
with a wooden spoon. Cover
and refrigerate until ready
to serve.
(^7) When ready to serve,
make cream mixture: Using
an electric mixer, beat cream,
yogurt, and confectioners’
sugar in a large bowl until
medium stiff peaks form.
Spoon over pavlova, then
drizzle with raspberry
sauce. Top with remaining
raspberries, chopped
pistachios, and mint leaves.
PER SERVING 360 CAL, 21.5 G FAT
(10.5 G SAT), 8 G PRO, 58 MG SODIUM,
35 G CARB, 2 G FIBER
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