Pavlova with Cream and Mixed Berry Balsamic Jam

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.

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