Pistachio Cream Meringue Nests with Strawberry Jam
Updated: 4 days ago
These Pistachio Cream Meringue Nests with Strawberry Jam combine crisp meringue, silky pistachio cream and fresh summer fruit. A beautiful gluten-free, no-bake dessert ready in just 20 minutes, perfect for effortless entertaining.
About These Pistachio Cream Meringue Nests
There's something lovely about a dessert that looks special but takes very little effort to prepare. These little meringue nests are filled with a silky pistachio cream, a spoonful of strawberry jam and finished with fresh strawberries, cherries and crushed pistachios.
Using ready-made meringue nests means there's no baking involved, making this one of the easiest desserts to prepare when entertaining. The crisp meringue, creamy pistachio filling and fresh fruit create a beautiful balance of textures and flavours.
They're particularly lovely for Christmas, summer gatherings or when you need a last-minute dessert. Made with suitable gluten-free ingredients, they're a simple way to bring something colourful and elegant to the table.
Watch How to Make Pistachio Cream Meringue Nests
Helpful Tips
Choosing the Pistachio Spread.
Use a smooth, creamy pistachio spread that blends easily with the thickened cream. Some brands are sweeter than others, so choose one you enjoy, as its flavour will be the star of the filling.
Getting the Pistachio Cream Just Right.
Cold thickened cream works best for achieving a light, pipeable filling. If the mixture seems too soft, refrigerate it briefly before whisking again. Avoid overwhipping, which can cause the cream to become grainy.
Keeping the Meringue Crisp.
Fill the nests just before serving to maintain their lovely crisp texture. Once assembled, the strawberry jam and pistachio cream will gradually soften the meringue.
Keeping Everything Gluten-Free.
Although meringue is traditionally made without flour, always check the packaging of ready-made nests, pistachio spread and strawberry jam to ensure they're suitable for a gluten-free diet.
Make Ahead and Storage.
Prepare the pistachio cream up to 12 hours ahead and refrigerate in an airtight container. Wash and prepare the fruit separately, keeping everything chilled until you're ready to assemble. Filled meringue nests are best enjoyed on the day they're made.
Try Different Fruits.
Raspberries, blueberries, blackberries and fresh figs are beautiful alternatives. Choose seasonal fruit that complements the sweetness of the meringue and pistachio cream.
A Little Extra Pistachio Flavour.
For a stronger pistachio finish, sprinkle a little extra finely chopped pistachio over the cream just before serving. It also adds a lovely contrast in texture.
More Gluten-Free Desserts to Try
Pistachio Cream Meringue Nests with Strawberry Jam
Serves: 12
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Recipe Category: Dessert
Recipe Cuisine: Modern Australian
Makes: 12 meringue nests
INGREDIENTS
Meringue Nests and Pistachio Cream
12 × 5 cm ready-made gluten-free meringue nests (or mini pavlovas)
200 ml thickened cream
150 g pistachio spread
Filling and Topping
Strawberry jam, 1 teaspoon per meringue nest
5 strawberries, sliced
12 fresh cherries
2 tablespoons crushed pistachios
INSTRUCTIONS
1. Prepare the Pistachio Cream
Place the thickened cream and pistachio spread into a mixing bowl. Using an electric mixer or food processor, whisk until smooth and thick, forming firm, pipeable peaks.
2. Fill the Piping Bag
Transfer the pistachio cream to a piping bag fitted with a wide round or star nozzle.
3. Add the Strawberry Jam
Spoon 1 teaspoon of strawberry jam into the centre of each meringue nest.
4. Pipe the Pistachio Cream
Pipe generous swirls of pistachio cream over the strawberry jam, filling each meringue nest.
5. Decorate and Serve
Top each nest with sliced strawberries, a fresh whole cherry and a sprinkle of crushed pistachios.
Keep refrigerated until ready to serve, preferably assembling just before serving to maintain the crisp meringue.berries, a fresh cherry, and a sprinkle of crushed pistachios. Keep refrigerated.
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Margaret Pahos @CreateCookShare
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