Here’s what you’ll need to create this impressive dessert:
Pink Pepper Pavlova Base
- 4 egg whites (room temperature)
- 200 g granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 1 tsp pink peppercorns, crushed (not ground)
Roasted Balsamic Strawberries
- 300 g fresh strawberries, halved
- 1 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- Pinch of salt
Whipped Mascarpone Cream
- 200 ml heavy cream, chilled
- 100 g mascarpone cheese
- 1 tbsp powdered sugar
- 1 tsp vanilla paste or extract
To Finish
- Micro basil leaves
- Crushed pink peppercorns for garnish
- Optional: edible flowers for decoration
Instructions
Follow these steps to create your Pink Pepper Pavlova:
- Step 1: Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
- Step 2: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, until glossy and stiff peaks form.
- Step 3: Gently fold in the vinegar, cornstarch, vanilla, and crushed pink peppercorns.
- Step 4: Spoon or pipe individual meringue nests onto the parchment-lined baking sheet.
- Step 5: Bake for 1 hour. Turn off the oven and let the pavlovas cool for 30 minutes with the door ajar.
- Step 6: To prepare the strawberries, toss them with balsamic vinegar, honey, and a pinch of salt. Roast at 180°C (350°F) for 20-25 minutes or until they become syrupy. Set aside to cool.
- Step 7: For the whipped mascarpone cream, beat the heavy cream, mascarpone cheese, powdered sugar, and vanilla until thickened and smooth.
- Step 8: To assemble, fill each pavlova with a generous spoonful of whipped mascarpone cream. Top with roasted strawberries and drizzle with their glaze.
- Step 9: Garnish with micro basil, additional crushed pink pepper, and edible flowers, if desired.
Pro Tips for Making Pink Pepper Pavlova
- Ensure your mixing bowl and beaters are completely clean and dry to achieve the best egg white whip.
- Use rooms temperature egg whites for maximum volume.
- Allow the pavlova to cool slowly in the oven for a soft, marshmallow-like texture inside.
- Experiment with different toppings like blueberries or chocolate curls for varied flavors.
- Store pavlovas in an airtight container to maintain their crunchy texture until serving.
Frequently Asked Questions
1. Can I make pavlova ahead of time?
Yes, you can prepare and bake the pavlovas ahead of time. Just store them in an airtight container until you’re ready to serve.
2. How do I store leftovers?
Leftover pavlova is best stored in an airtight container at room temperature. However, visible toppings like strawberries should be refrigerated.
3. What if I can’t find pink peppercorns?
You can substitute regular black peppercorns, but the flavor will differ slightly. Pink pepper adds a delicate sweetness that is unique.
4. Can I use frozen strawberries?
While fresh strawberries provide the best texture, frozen strawberries can work in a pinch; just be sure to drain excess moisture after thawing.
5. What should I serve with pavlova?
Pavlova pairs beautifully with various toppings, including fresh fruits, chocolate sauce, or even a scoop of ice cream for added indulgence.
Conclusion
The Pink Pepper Pavlova with Roasted Strawberry Balsamic Glaze is a show-stopping dessert that combines elegance with unique flavors. Its airy texture matched with sweet-and-savory toppings makes it a memorable finale to any meal. Ready to impress your guests or simply treat yourself? This delightful pavlova is waiting to grace your table with its festive charm.
