Lirah Pavlova with Caramelised Balsamic

It’s hard to beat a Pav for dessert during the festive season! Who can resist a melt in your mouth base, topped with luscious, whipped cream and fresh seasonal fruit? Any of our fruity Caramelised Balsamic Vinegars make a delicious drizzle to finish!

Ingredients

• 6 egg whites, at room temperature
• Pinch salt
• 1 ½ cups caster sugar
• 3 teaspoons cornflour
• 1 teaspoon white vinegar
• 1 teaspoon vanilla essence
• 300ml thickened cream
• 250g fresh strawberries, hulled and quartered
• 250g fresh blueberries
• 4 fresh passionfruit, pulp removed
• Lirah Caramelised Cranberry Balsamic, to serve

Method

1. Preheat oven to 150 degrees. Line a baking tray with non-stick paper.
2. Use an electric mixer to whisk egg whites and salt until soft peaks form. Add sugar ½ a cup at a time, whisking for 1 minute after each addition. Once all the sugar has been added, continue to whisk on high for 3 minutes.
3. Combine the cornflour, vinegar and vanilla essence in a small jug. Add to the whipped egg whites and whisk until just combined.
4. Use a spatula to gently spread the meringue onto your tray in an oval shape. Smooth the surface and sides. Reduce the oven temperature to 120 degrees and bake for 1 hour to 1 hour and 15 minutes, until the pavlova is dry to touch. Turn off the oven and leave the pavlova inside to cool completely.
5. When pavlova is cool whip cream until thick. Spread over pavlova and arrange fresh fruit over the top.
6. Cut into slices and serve drizzled with Lirah Caramelised Fig Balsamic for a festive twist!