Pavlova with Balsamic Macerated Strawberries

Lírah products:
Serves: 6
Difficulty: Medium
Prep time: 15 minutes
Cooking Time:1 hour, plus assembly time

 

Macerating is the process of softening food by soaking it in liquid to draw out the natural juices, making macerated strawberries the perfect pavlova topping. You could also have them with yoghurt for breakfast, waffles for brunch or simply spooned over vanilla ice cream for dessert.

Ingredients

Pavlova
• 2 large eggs, whites separated
• ½ cup sugar
• ¼ teaspoon cornstarch
• ½ teaspoon white vinegar

Strawberry Balsamic Macerated Strawberries
• 2 cups strawberries, hulled and cut into ¼’s
• 1 tablespoon sugar
• 2 teaspoons Lirah Caramelised Strawberry Balsamic

Whipped Cream
• 1 cup heavy whipping cream
• 2 tablespoons icing sugar

Method

Pavlova

1. Preheat oven to 200 degrees.
2. Fit your stand mixer with a whisk attachment. Combine egg whites and sugar and whisk on high until stiff peaks form.
3. Meanwhile, in a small bowl combine cornstarch and vinegar and stir together to make a slurry.
4. Reduce mixer speed to low and drizzle the slurry into the egg white mixture.
5. Increase speed to high and return the egg whites to stiff peaks.
6. Transfer to a tray lined with baking paper and shape to your liking.
7. Bake for approx. 1 hour until the bottom and outside have a solid shell.
8. Set aside to cool.

Balsamic Macerated Strawberries

1. Combine the strawberries, sugar and Lirah Caramelised Strawberry Balsamic.
2. Cover and refrigerate for at least 1 hour.

Whipped Cream

1. Combine cream and icing sugar in the stand mixer with whisk attachment.
2. Whip until medium peaks form.

Assembly

1. Place shell on your desired serving platter, top with whipped cream and spoon over macerated strawberries. Finish with a drizzle of Lirah Caramelised Strawberry Balsamic, garnish with fresh mint leaves and serve immediately.

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