Mixing mascarpone, lime and balsamic vinegar, this pavlova takes time but the end result is more than worth it.
Ingredients
- 6 large egg whites
- 350g caster sugar
- 2tsp corn flour
- 1tsp white wine vinegar
- Zest of 1 lime, finely grated
- 2tbsp finely chopped basil
For the topping:
- 400g fresh strawberries
- 3tbsp caster sugar
- 2tbsp finely chopped basil
- 8 small basil leaves
- 2tsp balsamic vinegar
- 250g mascarpone
- 200ml whipping cream
- Few drops of vanilla extract
WEIGHT CONVERTER
Method
- Line a baking sheet with non-stick baking paper and draw a 25cm diameter circle on it.
- Place the egg whites in a large dry bowl and whisk until stiff. The whisk should make a stiff peak when drawn out of the egg white.
- Whisk in half of the sugar and continue to whisk until the mixture is thick and glossy. Fold in the remaining sugar using a spatula, then fold in the vinegar, corn flour, basil and lime zest.
- Spoon the meringue onto the baking sheet, following the circle. Make a dip in the centre with the spoon and create peaks at the edges.
- Place in the middle of a preheated oven at 140ºC (275F / gas mark 1) and bake for 2 hours. Turn the oven off and leave the meringue in the oven for at least 5 hours or overnight.
- Once the meringue is ready, wash the strawberries and cut in half. Place in a bowl and toss with the sugar, basil and balsamic vinegar. Leave to marinate for 1 hour, mixing it occasionally.
- About 30 minutes before serving, whip the cream in a large bowl with the vanilla extract until soft peaks form. Spread the mascarpone on the meringue base and heap the cream on top. Arrange the strawberries on top using a slotted spoon and just before serving, spoon over the juices and decorate with the basil leaves.
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