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.
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.
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
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.