Seasonal Recipe

Pistachio meringue with vanilla cream and summer berries

Created by Nicky McDonald, Surrey Federation

A light and sweet dessert made with seasonal berries.

Serves 4


  • 2 egg whites
  • 120g caster sugar
  • ½ tsp vanilla extract
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 25g pistachios, roughly chopped (small enough to fit through a nozzle if piping)
  • 200ml double cream, whipped
  • 1 tsp vanilla extract
  • Summer berries (such as strawberries and blueberries)


Preheat the oven to 130-140°C/ gas mark ½ - 1.

For the Meringue

  1. Roughly chop the pistachios. Place the cornflour, vinegar and vanilla in a small bowl, mix well.
  2. Separate 2 eggs and place the whites into a clean, dry bowl. Whisk until the eggs form soft peaks (where the peaks just droop over) Do NOT over whisk at this stage.
  3. Add a tablespoon of sugar at a time to the egg whites whisking, until the mixture is light and glossy.
  4. Stir in the cornflour mixture and the chopped pistachios.
  5. Line a baking tray with parchment, then either pipe or spoon the meringue into a rectangle 30cm x 15cm. This shape makes portioning much easier.
  6. Place into the oven and bake for 55 to 60 minutes. (If you want a chewy textured meringue – remove from the oven after this time, however if you would prefer a dry meringue leave it in the oven but with the oven off.)

Vanilla cream

  1. Whip the double cream until thick, stir in the vanilla extract.
  2. When the meringue is cold, spread the cream on top and decorate with fruit.