Sunday spoil: Pavlova with cream and mixed berry balsamic jam

Serves 6-8 

You’ll need: For the pavlova – 6 large egg whites; 375ml castor sugar; 10ml Safari Cape Rosa Balsamic Vinegar or Cape Balsamic Vinegar; 20ml corn flour; a pinch of salt 

For the balsamic berry jam – 500ml frozen mixed berries; 250ml sugar; 125ml Safari Cape Rosa Balsamic Vinegar or Cape Balsamic Vinegar 

For the filling – 500ml cream; 125ml castor sugar; 5ml vanilla essence 

To finish: Fresh berries of your choice; a few sprigs of mint; icing sugar for dusting 

How to: 

Pavlova:

1. Preheat the oven to 180°C 
2. Draw a 20cm diameter circle on a piece of baking paper and place it on a baking sheet. Beat the egg whites until soft peaks form. 
3. 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. 
4. Spoon into a piping bag fitted with a large star nozzle. Pipe onto the circle making the sides slightly higher. 
5. Place into the preheated oven and then lower heat to 120◦ C. Bake for 1 ½ hour. 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 a boil. Boil until thick. The sauce must cover the back of a spoon. Leave to cool.

Filling:

1. Filling: Beat the cream and sugar until stiff. Add the vanilla. Spoon into the meringue and spoon the berry jam on top. 
2. Decorate with fresh berries, and mint and dust with icing sugar. 

* Recipe & image by https://safarivinegar.co.za/