Lifestyle
Pavlova with cream and mixed berry balsamic jam
Brighten up your menu with this mouth-watering pavlova and mixed berry balsamic jam, made with Safari's Premium Cape Balsamic Vinegar.
Pavlova is a popular and beloved dessert that originates from Australia or New Zealand, with both countries claiming it as their own. It is named after the famous Russian ballerina, Anna Pavlova, who toured these countries in the 1920s.
Pavlova is renowned for its delicate and elegant appearance, characterised by a crisp meringue shell that encases a soft, marshmallow-like interior. This delightful weekend dessert combines the delicate crispness of meringue with the lusciousness of whipped cream and the tangy sweetness of mixed berry balsamic jam. Recipe credit: Safari Vinegar.
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.
