Spring Berry and Pistachio Pavlova

steps

1. Preheat oven to 350 degrees.
2. In bowl of a stand mixer fitted with whisk attachment, beat egg whites on medium-high speed until soft peaks form, about 5 minutes. (Pro tip: Whites should be glossy white and stiff enough that they will not move if you flip the bowl upside down.) With mixer running on medium, slowly add sugar, then return to high speed and beat again until glossy stiff peaks form, about 2 minutes. Add vanilla and beat to combine. Turn off mixer and fold in cream of tartar and cornstarch with a rubber spatula. Add pistachio puree and fold two times (you’re going for swirls of green; over-mixing will dilute the color).
3. Spread mixture onto a parchment-lined baking sheet in about a 9-inch circle, with higher sides and a dip in the middle; use the back of a spoon or spatula to make decorative swirls.
4. Place pavlova in oven and immediately reduce temperature to 200 degrees. Bake until pavlova is firm and dry, about 1 hour and 30 minutes. Turn off heat and allow pavlova to cool inside oven, at least 1 hour or up to overnight.
5. To finish pavlova, add berries, granulated sugar, and cardamom to a medium bowl and stir to combine. Let sit 10 minutes, stirring occasionally.
6. While fruit macerates, make whipped cream. Using a stand mixer fitted with a whisk attachment, whip cream until soft peaks form, about 3 minutes. Add powdered sugar and pistachio puree and whisk to combine. Top pavlova with whipped cream and macerated fruit.