Pavlova with raspberries in vinegar

Pavlova with raspberries in vinegar

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

Of course, you can use fresh raspberries for this recipe; however, I like to get as much use out of an ingredient as possible. I love making raspberry vinegar, which can be used to make salad dressings instead of standard vinegars. The sharp flavour of the raspberries from the vinegar counterbalances the sweet, sugary meringue in this recipe. When you make the vinegar, reserve the berries in the colander for the pavlova. The meringues will last for days in a sealed container.

Ingredients

Quantity Ingredient
100g mascarpone
1/2 quantity chantilly cream
raspberries
mint leaves, to finish

Meringue

Quantity Ingredient
50g panela sugar
4 egg whites
200g caster sugar
1 teaspoon vanilla bean paste
1/4 teaspoon cream of tartar

Method

  1. Preheat the oven to 130°C. Line a baking tray with baking paper.
  2. To make the meringue, using a spice grinder, grind the panela sugar until it is very fine.
  3. In a very clean bowl, whisk the egg whites on either the second-highest speed of your electric mixer, or by hand. When they reach soft peaks, begin to add the caster sugar, 1 tablespoon at a time, making sure the sugar is dissolved between each addition. Continue to whip until you have stiff peaks, the sugar is completely dissolved into the egg whites and the appearance is very shiny. Add the panela sugar last and whisk to dissolve it. To test this, rub a little mix between your fingers. If you can’t feel any sugar granules between your fingertips you’re good to go. If not, keep whisking. Gently fold in the vanilla and sifted cream of tartar.
  4. Using a spoon, place heaped dollops of the meringue mixture to form nests on the baking tray. You can make the meringue nests as large or small as you wish, but I think 10 cm diameter is nice. If you want to refine the shape any more, you can quenelle the meringue using two large spoons. Bake for 1 hour. Leave to cool in the oven with the door ajar.
  5. Gently fold the mascarpone through the chantilly cream to thicken it and cut through the sweetness.
  6. When the pavlovas have cooled, spread over the chantilly cream mixture and spoon the raspberries over the top. Finish with mint leaves if desired.

Medicinal Benefit

  • High-quality unfiltered apple-cider vinegar has many health benefits. It contains pectin, which helps stabilise blood glucose levels and can lower ‘bad’ cholesterol. There’s also vitamin B, folic acid (to help create new cells) and potassium (for balancing fluids and helping maintain a steady heartbeat). Malic acid supports energy production, increases muscle performance and mental focus, and reduces fatigue after exercise.
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