Pavlova with Cream and Mixed Berry Balsamic Jam


Preparation time:
Cooking time:
Serves: 6-8
Ingredients:
- Pavlova
- 6 large egg whites
- 375 ml castor sugar
- 10 ml Safari Cape Rosa Balsamic Vinegar or Cape Balsamic Vinegar
- 20 ml corn flour
- A pinch of salt
- Balsamic berry jam
- 500 ml frozen mixed berries
- 250 ml sugar
- 125 ml Safari Cape Rosa Balsamic Vinegar or Cape Balsamic Vinegar
- Filling
- 500 ml cream
- 125 ml castor sugar
- 5 ml vanilla essence
- To finish: Fresh berries of your choice
- A few sprigs of mint
- Icing sugar for dusting
Method:
- Pavlova: Preheat the oven to 180 ◦C.
- Draw a 20 cm in diameter circle on a piece of baking paper and place on a baking sheet. Beat the egg whites until
soft peaks form. - Add the castor sugar, little by little, and beat well after each addition. Add the vinegar and sift in the corn flour and
salt. Beat until stiff peaks form. - Spoon into a piping bag fitted with a large star nozzle. Pipe onto the circle making the sides slightly higher.
- Place into the preheated oven and then lower heat to 120◦ C. Bake for 1 ½ hours. Leave to cool in the oven.
- Balsamic berry jam: Place the berries in a saucepan over low heat. Add the sugar and the vinegar and bring to the
boil. Boil until thick. The sauce must cover the back of a spoon. Leave to cool. - Filling : Beat the cream and sugar until stiff. Add the vanilla. Spoon into the meringue and spoon the berry jam on
top. - Decorate with fresh berries, mint and dust with icing sugar.