Pavlova with cream and mixed berry balsamic jam

SAFARI Vinegar
8 servings Prep: 15 mins, Cooking: 2 hrs
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Indulge in a cloud of sweetness with this delightful pavlova with cream and mixed berry balsamic jam recipe.

By Independent Contributor February 28 2023
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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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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.

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