Pistachio Pavlovas with Papaya Curd and Fresh Raspberries

Pistachio Pavlovas with Papaya Curd, Fresh Raspberries and Whipped Cream are an impressive gluten-free dessert.

For the Papaya Curd:
About 1/2 cup cubed papaya flesh
Juice and zest from 1 lemon
3/4 cups sugar
2 eggs, separated
1/2 cup (8 tablespoons) unsalted butter, cubed

For the Pavlovas:
3 egg whites, at room temperature
1/4 tsp. cream of tartar
Pinch salt
3/4 cups sugar
1 tablespoon cornstarch
1/2 tsp. vanilla extract
1/4 cup shelled pistachios, finely chopped

For Topping:
Whipped cream
Fresh raspberries
Pistachios, shelled and roughly chopped
Fresh mint leaves

View the full recipe at Floating Kitchen →