Pavlova with Balsamic Strawberries & Basil – We Heart Local BC

Pavlova with Balsamic Strawberries & Basil

Pavlova With Balsamic Strawberries & Basil

Submitted by: Jackie Ellis

Jackie Ellis uses aged balsamic or balsamic reduction for her chiffonade but feel free to try a fruit wine or berry wine for a unique twist on the recipe.

Ingredients

  • 4 whites of Eggs
  • 1 cup Sugar
  • 1 scraped Vanilla Bean
  • 1 teaspoon Whipping Cream
  • 2 cups, 33% Strawberries
  • 1 cup of sliced fresh Blueberries
  • 1 cup of Blackberries
  • 1/2 cup of Raspberries
  • 1/2 cup of Fresh Basil
  • 2 tablespoons of chopped Basil

Instructions

Method for pavlova base:
  1. Beat egg whites until soft peaks form
  2. Continue beating and add sugar slowly
  3. Add 1/2 a scraped vanilla bean and vinegar and whisk until stiff
  4. Using a spoon, spread mixture into circles slightly smaller than desired size onto a sheet tray lined with parchment
  5. Bake at 1 hour at 275°F
  6. Turn off oven and leave meringue in oven overnight to dry out
  7. Peel off the paper once cool and they are ready to be filled
Method for berries:
  1. Slice strawberries into eighths and mix with other berries in balsamic and basil and let sit for 30 mins to macerate.
Method for Cream:
  1. Whip the cream to soft peaks and add the other half of the scraped vanilla bean to it.
Assembly:
  1. Dollop whipping cream into meringues, top with berries and garnish with basil.

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