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This recipe was uploaded by MsPablo
Combine cornstarch, sugar and salt in a saucepan. Add milk and whisk over medium-low heat, stirring constantly. When the milk mixture is hot and begins to steam, remove from the heat. Slowly add a few tablespoons of the hot milk mixture into the egg yolks while whisking constantly to temper the egg yolks. Add the tempered egg yolks to the saucepan and return to heat, continue to whisk until a thick pudding forms. Add the vanilla and remove from the heat. Stir in the pistachios. Chill the cooled pudding covered in the refrigerator. When thoroughly chilled, fold in 2 ounces of chopped white chocolate.
For the meringues:
The meringues can be made in advance and stored in an airtight container. Preheat the oven to 200 F. (94 C.). Place two oven racks toward the top of the oven. Add the egg whites to a stand mixer bowl. Whisk by hand until frothy. Begin whisking with the mixer on a slow speed until the egg whites begin to expand, add the cream of tartar and salt, continue whipping and gradually increase the speed. Add the sugar gradually and continue to whip until the egg whites hold stiff peaks. Fold in the vanilla and pistachios. With a large spoon, drop the egg whites onto parchment-lined baking sheets. Create 2 inch wide bird's nest shapes with a divot in the center. You can place an extra baking sheet under the bottom baking sheet to prevent the bottoms of the meringues from browning. Bake until the meringues are dry, be sure to turn the heat lower if the meringues begin to brown. When the meringues are fairly dry, you can turn the oven off and leave the meringues in the oven to dry out for another hour or two.
Place the meringue nests on a small plate. Fill the divot with a spoonful of pudding. Top with sliced strawberries and mango. Serve immediately.