Pavlova with dark berries
Rated 5.0 stars by 1 users
Servings
6-8
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. It has a baked meringue base with a crispy crust and a soft, chewy interior, and is topped with whipped cream and fresh fruit.
Ingredients
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6 egg whites
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Italian Sea Salt
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2 cups sugar
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2 teaspoons Rosé Balsamic Vinegar
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1 teaspoon vanilla powder
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1 ¼ cup whipping cream
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300g fruits or berries of your choice
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Balsamic Vinegar from Modena
Directions
Beat egg whites with a crack of salt until they form a firm foam. Whisk in 3/4 of the sugar and continue whipping until the mixture becomes stiff. Mix in the vanilla sugar, vinegar and the rest of the baking sugar.
Cut a circle of approx. 30 cm in diameter out of a piece of baking paper. Dampen the paper with water and place it on a plate. Place the meringue on the paper with a spoon, leaving a perimeter of paper around. Bake on the middle rack of the oven at 215°F for approx. 1.5 hours. The meringue should be dry on the outside and chewy on the inside.
Remove the paper and allow the meringue to cool on a rack. Whip the cream until stiff and place it atop the meringue just before serving. Garnish with fruits or berries of your choice.
Put ¼ cup of Made by Mama’s dark Balsamic Vinegar from Modena in a small saucepan and boil it gently, allowing it to become a little bit more like syrup. Top the baked meringue base with whipped cream, black currants and blackberries. Drizzle the cooked Balsamico over gently. Decorate, if you like, with mint and edible flowers.
