Rosewater Pavlova with Balsamic Strawberries and Pistachios
Jazz up your pav with strawberries steeped in balsamic syrup.
|Preparation Time:||20 minutes|
|Cooking time:||1 1/2 hours plus cooling time|
- 6 egg whites
- 1 ½ cups caster sugar
- 2 teaspoons vinegar
- 1 tablespoon rose water (or 1 teaspoon vanilla extract)
- 2 punnets strawberries, hulled
- 2/3 cup caster sugar
- 1/3 cup balsamic vinegar
- 600ml cream, whipped
- 1/2 cup shredded mint leaves
- 2 tablespoons chopped pistachio nuts
Preheat oven to 200°C. Beat egg whites with an electric mixer until stiff peaks form. Gradually beat in caster sugar until dissolved. Beat in vinegar and rose water. Spread into a round shape, 25cm in diameter, on a baking paper lined oven tray. Bake for 5 minutes then reduce temperature to 150°C and bake for 1 ¼- 1 ½ hours. Allow to cool in oven with door ajar. The centre will collapse slightly. Meanwhile, combine strawberries, sugar and balsamic vinegar together and allow to stand for at least one hour until syrupy. To serve, mix mint into strawberries, fill pavlova with cream and top with strawberries, balsamic syrup and pistachios.
To make Brown Sugar Pavlova, substitute brown sugar for the caster sugar and omit rose water.