Candy Cane Pavlova with Balsamic Berries
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Candy Cane Pavlova with Balsamic Berries
Recipe by Michael Weldon
Serves: 4
Prep Time: 15 mins
Cook Time: 2.5 hours
Ingredients
8 egg whites
1½ cups fine caster sugar
1 tbs corn flour
1 tbs balsamic vinegar
1 tsp red food colouring
1 punnet strawberries
1 punnet raspberries
1 punnet blackberries
2 tbs balsamic vinegar
½ tsp fresh black pepper
1 tub cream, whipped with vanilla
2 tbs roasted hazelnuts
Method
Preheat the oven to 110°C and line a baking tray with baking paper.
In an electric mixer, whip the egg whites to soft peaks. Gradually add the caster sugar and corn flour, whisking to stiff peaks.
Divide the meringue mixture evenly into two bowls. Add the red food colouring and balsamic vinegar to one bowl and gently fold through.
Using a spoon, alternate dollops of the white meringue and pink meringue onto the prepared baking tray to form a round wreath shape.
Bake in the preheated oven for 2 hours. Turn off the heat and leave the pavlova in the oven to cool completely, about 1 hour.
In a bowl, dress the strawberries, raspberries, and blackberries with balsamic vinegar and a crack of black pepper.
To assemble, top the cooled pavlova with whipped cream, balsamic berries, and a sprinkle of roasted hazelnuts.
Enjoy this festive dessert, perfect for any special occasion!
