April 7th, 2010. Dominic came into our lives, with great calm and peace. I looked at his little face and I knew we would grow, laugh, cry, play, learn, discover, fail, give up and start over, mature together. I blinked a few times and there's a decade. 10 years since we are happy, proud and thankful that you chose us to be your parents, your guidance and retreat. 

To celebrate Domi, I made his (and the entire family) favourite dessert: Pavlova. But this time I wanted to bring a personal touch to this worldwide loved sweet. So, the Pavlova turned into a Pistachio Pavlova with Vanilla Cream and Berries. It was so zelidecious that it got devoured in less than 10 minutes. The perfect, nutty flavour  balanced by the sweet, soft cream and sour, tangy berries. So far, the Pistachio Pavlova seems to be the ultimate pavlova among pavlovas, an endless summer dream and a luscious desire of coming back to it over and over again. 

Ingredients for 4-6 servings:

• 4 egg whites
• 200 gr. powder sugar for Pavlova base + 50 gr. powder sugar for Vanilla Cream
• pinch of salt
• 100 gr. ground pistachio 
• 500 gr. double cream
• 1/2 vanilla powder/paste
• 500 gr. mixed berries 
• 20 gr. pistachio powder (ground pistachios) to sprinkle on top

Method:

1. Heat oven at 140'C.
2. Place the egg whites in a large bowl and start whisking with a hand/stand mixer on medium speed. Beat until light and little peaks start to form. Add the pinch of salt and continue whisking, turning to high speed. After 2-3 min, start adding the 200 gr. of powder sugar, one spoon at a time. After each spoon, beat the egg whites so the sugar incorporates. Finish adding the sugar and beat until you have soft peaks (you could also take a little bit of beaten egg between 2 fingers and rub it, you should feel no sugar particles). 
3. Over the beaten egg whites (meringue) add 100 gr. of ground pistachios and very gently incorporate, using a whisk.
4. Take a large baking tray and baking paper. Draw with a pen on the baking paper 2 circles of 20 cm diameter each. 
5. Spread the pistachio meringue equally with a spoon between the 2 circles and try to follow the traces. Put in the oven and bake for 40 min. After the 40 min., close the heat and leave the pavlova inside the oven for 30 more min. Take out and leave to cool completely.
6. Meanwhile, place the 500 gr. of double cream into a large bowl and whisk with the remaining 50 gr. of powder sugar and vanilla powder for a few minutes until smooth and soft peaks. 
7. To assemble the Pistachio Pavlova cake: on a round serving platter, place one of the pistachio meringues. Add half of the vanilla cream and half of the mixed berries. Top with the second pistachio meringue, the other half of the vanilla cream and decorate with the rest of the berries. 
8. Sprinkle some pistachio powder on top of the cake and enjoy!