A Modern Take on a Classic: Pavlova with Berries and 'Mixed Up' Syrup

INGREDIENTS

Pavlova Base:

1 tablespoon cornflour
6 egg whites
1 teaspoon cream of tartar
1 1/3 cups caster sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
Topping:

200ml Cream
1 teaspoon Vanilla essence
1 tablespoon caster sugar
Fresh berries
Sauce:

1 cup 'Hugh's Mixed Up' Shiraz Cordial
100g Caster Sugar
METHOD

Preheat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon cornflour.
Using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.
Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp.
While the pavlova is cooking, whip the cream, vanilla and sugar until it forms soft peaks.
Combine the 'Hugh's Mixed Up' Shiraz Cordial and caster sugar in a saucepan over medium heat. Stir until the sugar dissolves. Cook to jam temperature (105°C) and allow to cool.
Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).
Slide pavlova onto a serving plate. Spread with cream, top with berries and drizzle with 'Hugh's Mixed Up' Shiraz Syrup. Serve


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