|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|
|125 ml||Safari Cape Rosa Balsamic Vinegar — or Cape Balsamic Vinegar|
|125 ml||castor sugar|
|5 ml||vanilla essence|
|berries — of your choice|
|A few sprigs of||mint|
|icing sugar — for dusting|
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.