Ingredients for the recipe:

• 4 egg whites;
• 200g of sugar;
• 1 tablespoon of cornstarch.

• 200g of heavy cream (30% fat);
• 150g of mascarpone cheese;
• 1 teaspoon of Terre Exotique vanilla extract;
• 50g of Terre Exotique pistachio paste;
• 200g of fresh fruits of your choice.

Methods:

1. In the bowl of your stand mixer or a mixing bowl, add the egg whites, sugar, and cornstarch. Beat at high speed until the meringue forms stiff peaks that hold their shape when the mixer is lifted.
2. Using a piping bag fitted with your desired tip, pipe the meringue onto a parchment-lined baking sheet. You can create any shape or size you prefer.
3. Bake the meringue in a preheated oven at 100°C (212°F) in a convection setting for approximately 2 hours until it becomes dry and crisp.

1. In the bowl of your stand mixer or a mixing bowl, add the heavy cream, mascarpone cheese, vanilla extract, and pistachio paste. Start beating at high speed, gradually adding the powdered sugar. Continue beating until the whipped cream is firm and forms stiff peaks.
2. Pipe the pistachio mascarpone whipped cream onto the cooled meringue.
3. Decorate the cake with fresh fruits of your choice. You can also crumble freeze-dried raspberries on top for added texture and flavor.
4. Serve the pistachio pavlova immediately or refrigerate for a few hours before serving.

For the recipe:

Pistachio paste

Vanilla extract