Name: Pavlova with cream and mixed berry balsamic jam
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8 servings
Cuisine: Baking
Ingredients: 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; 500 ml frozen berries; 250 ml sugar; 125 ml Safari Cape Rosa Balsamic Vinegar or Cape Balsamic Vinegar; 500 ml cream; 125 ml castor sugar; 5 ml vanilla essence; berries of your choice; A few sprigs of mint; icing sugar for dusting

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Ingredients (14)

For the 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

For the balsamic berry jam

500 ml	frozen berries
250 ml	sugar
125 ml	Safari Cape Rosa Balsamic Vinegar — or Cape Balsamic Vinegar

For the filling

500 ml	cream
125 ml	castor sugar
5 ml	vanilla essence

To finish

	berries — of your choice
A few sprigs of	mint
	icing sugar — for dusting

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Method:

To make the pavlova:

Preheat the oven to 180°C. Draw a 20cm 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, beating well after each addition. Add the vinegar, sift in the corn flour and 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 1½ hours. Leave to cool in the oven.

To make the balsamic berry jam:

Place the frozen berries in a saucepan over low heat. Add the sugar and the vinegar and bring to the boil until thick. The sauce must cover the back of a spoon. Leave to cool.

To make the filling:

Beat the cream and sugar until stiff. Add the vanilla. Spoon into the meringue, then spoon the berry jam on top.

Decorate with fresh berries and mint and dust with icing sugar.