Swan Pavlova with Chantilly & Vanilla / Pistachio Sauce

Italian Meringue

3 egg whites (120 g)

300 g sugar

120 ml water

Whip egg whites until foamy.

Heat sugar and water to 240°F, then slowly stream into the whipping whites to create a glossy meringue.

Pipe wings, necks (make extras), and an oval body onto parchment.

Bake at 210°F convection for 1-3 hours until dry.

Cool completely in the oven.

Vanilla Pistachio Sauce

3 egg yolks

200 ml Táche Pistachio Milk

200 ml heavy cream

1 vanilla bean

50 g sugar

Whisk yolks, sugar, and vanilla until combined.

Heat cream and pistachio milk.

Temper into yolks, return to heat, and cook gently to 185°F while stirring.

Cool and serve at room temperature.

Pistachio Chantilly

250 g heavy cream

10 g powdered sugar

A dash of Táche Pistachio Milk

Whip cream and sugar to soft peaks.

Add pistachio milk and whip briefly to combine and deepen the flavor. Transfer to a piping bag.

Assemble

Fill the pavlova with chantilly, add berries, and pour the sauce tableside for the floating swan moment.