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.