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Recipe: Berry Pavlova with vanilla whipped cream and pistachios
(Eric Boyd / Los Angeles Times)

Berry Pavlova with vanilla whipped cream and pistachios

Total time: About 20 minutes, plus macerating time for the berries

Servings: 10 to 12

Note: Banyuls vinegar is available at Surfas in Culver City, Nicole's in Pasadena and the Cheese Store of Silver Lake. You can also use balsamic vinegar.

1/4 cup shelled pistachios

2 pints strawberries

1/2 pint blueberries

1/2 pint blackberries

1/2 pint raspberries

1/2 cup sugar

1 tablespoon Banyuls vinegar

1 pint whipping cream, chilled

1 vanilla bean, split

1 Pavlova shell

1. Heat the oven to 350 degrees. Place the pistachios on a baking sheet and toast until just lightly golden, 8 to 10 minutes. Set aside.

2. Carefully rinse the strawberries, blueberries, blackberries and raspberries. Hull and halve the strawberries. Place berries into a bowl with the sugar and vinegar. Set aside to macerate for 30 minutes.

3. Pour the cold whipping cream into a large bowl (or the bowl of a standing mixer if using). Scrape the seeds from the vanilla bean into the cream. Using a standing mixer fitted with the whisk attachment, a handheld mixer or a balloon whisk, whisk the cream until soft peaks form, about 2 minutes. Chill until ready for assembly.

4. When ready to assemble, place the cooled Pavlova shell onto a large platter. Mound the whipped cream in the center, then spoon the macerated berries over the cream. Crush the pistachios slightly (using a rolling pan or heavy pot); sprinkle the pistachios over top. Cut into slices at the table.

Each of 12 servings: 402 calories; 5 grams protein; 63 grams carbohydrates; 3 grams fiber; 16 grams fat; 9 grams saturated fat; 54 mg. cholesterol; 65 mg. sodium.