Classic Pavlova with Sticky Balsamic
Easy Pavlova with Berries and Balsamic
Sticky Balsamic
1 Pav
1 hours 30 minutes
Australian
Dessert
This delightful Pavlova is a light and airy dessert, perfect for any occasion. Topped with fresh berries and a drizzle of Sticky Balsamic Premium Raspberry, it offers a sweet and tangy flavor that will impress your guests.
Ingredients
- 6 egg whites
- 300 g caster sugar
- 2 teaspoons corn flour
- 1 teaspoon Sticky Balsamic White (or your favourite)
- ½ teaspoon Vanilla Extract
- Berries of Choice, chopped
- Sticky Balsamic Premium Raspberry, to drizzle (or your favourite)
- 600 ml Whipping Cream
- 2 – 3 large tablespoons icing sugar
Directions
- Preheat Oven to 120 degrees Celsius.
- Line baking tray with parchment paper, brush with olive oil, then dust with corn flour.
- Use an electric mixer to beat the 6 egg whites until soft peaks form.
- Gradually add caster sugar 1 tablespoon at a time, cleaning sides and beating well after each addition until stiff peaks form and the mixture is glossy and the sugar has dissolved.
- Add in corn flour, Sticky Balsamic White, and vanilla, and whisk together until all combined.
- Use a spatula to transfer the meringue mixture onto the parchment paper in a circle, with a diameter of around 20 - 25 cm.
- Bake for 90 mins at 120 degrees Celsius.
- Turn off the oven and leave the pavlova in there with the oven open until it is completely cool.
- Gently transfer to a serving plate.
- In a bowl, place thickened (whipping) cream and two tablespoons of icing sugar and beat until thickened.
- Spoon over the pavlova.
- Chop strawberries into halves and place on top of the whipped cream along with other berries of choice.
- Drizzle Sticky Balsamic Premium Raspberry atop the pavlova and serve straight away.