Lifestyle
Sunday spoil: Pavlova with cream and mixed berry balsamic jam
Making this decadent meringue dessert is much easier than you think. Refreshing and beautiful, it is the perfect Sunday after-lunch treat, yet impressive enough to serve when entertaining friends.
![18 SEPTEMBER - SUNDAY SPOIL - Pavlova](https://images.caxton.co.za/wp-content/uploads/sites/45/2022/09/18-september-sunday-spoil-pavlova-780x470.jpg)
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:
- Preheat the oven to 180°C
- 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.
- 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 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:
- 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, and mint and dust with icing sugar.
* Recipe & image by https://safarivinegar.co.za/