Berries n’ Cream with Meringue and Pistachios
Berries n’ Cream with Meringue and Pistachios

Fresh fruit, whipped cream, who doesn’t love that? Add some crunchy pistachios for a little salty nuttiness, and a surprising crumble of airy meringues, and you’ve got one winning dessert.

This is one of my favorite desserts to make, hands down, especially in the summertime when fruit is at its best. It’s totally no-fuss, requires zero time by the stove, and is a breeze to whip together quickly for a weeknight treat or party.

Beautiful blueberries

Mix and match berries, or even peaches would be delicious. I’m obsessed with blueberries, so I’ve been loading up on them while they’re in season. Simply sprinkle a little sugar on them, add some lemon juice and zest for a subtle layer of bright, citrus flavor, and let the berries sit for a bit to macerate and get juicy.

Cooking with the girls
Photo Credit: Kai Yu

Then, generously spoon over some sweetened whipped cream, crush a few meringue cookies on top, and finish off with a handful of chopped pistachios. I adore the combo of the whipped cream and the meringues. The meringues add a delicate texture that is totally unexpected, and gives the dessert just a kiss of extra sweetness.

Berries n’ Cream with Meringue and Pistachios
A Big Bowl of Yum!

Berries n’ Cream with Meringue and Pistachios

Serves: 2

1 pint fresh blueberries
1 tablespoon granulated sugar
Zest of 1 lemon
Juice of half a lemon
½ cup whipping cream
½ teaspoon vanilla
1-2 tablespoons powdered sugar (to taste)
2 meringue cookies, coarsely crumbled (Trader Joe’s makes great vanilla meringues with tiny chocolate chips)
¼ cup shelled pistachios, coarsely chopped

1. Toss the berries, 1 tablespoon granulated sugar, lemon zest and juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.
2. Meanwhile, using an electric mixer, whip the cream until soft peaks form. Mix in the vanilla and powdered sugar.
3. Divide the berries into bowls or parfait glasses. Spoon the whipped cream on top. Crumble the meringue cookies over the cream, and sprinkle with pistachios.

Berries n’ Cream with Meringue and Pistachios 4 August,2010Stephanie Hua


Stephanie Hua

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well.

Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.

Stephanie’s writing and photography have been featured in Fodor’s Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.

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