It’s summer in New Zealand! And it is time to utilise some of the beautiful produce this season has to offer.
For NZ House & Garden, I’ve shot a beautiful berry story, using ripe berries of the summer season. With Christmas fast approaching, I thought it would be a good idea to share this lovely take on the classic Pavlova with fresh berries, along with a Raspberry Vinegar recipe to use with the Pavlova. Happy Holidays!
Stay tuned for a recipe on a Danish Christmas classic: Ris a’la Mande with homemade Cherry Sauce. Will be up before Christmas!
Recipes © Bernadette Hogg. Styling by Claudia Kozub @ Indie Home Collective
Individual Pavlovas with Berries & Raspberry Vinegar Sauce
This is a fabulous make-ahead dessert – the sauce can be made several days before required, while the pavlovas can be made the day before needed and stored in an airtight container.
6 egg whites
2 cups caster sugar
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon white vinegar
2 teaspoons cornflour
300ml cream, beaten until thick
500g mixed fresh berries
Raspberry vinegar sauce:
11⁄2 cups fresh or frozen raspberries
3 tablespoon raspberry vinegar
3 tablespoons icing sugar
Heat oven to 100°C. Line a baking tray with baking paper.
In a large bowl, whisk eggs whites to firm peaks. Gradually add caster sugar a teaspoon at a time (this can take about 10 minutes).
Beat in vanilla, salt, vinegar and cornflour until mixture is fluffy and glossy.
Spoon mixture onto lined tray to form 6 evenly sized pavlovas. Bake 1 hour or until crisp and dry looking. Remove from oven and cool on a wire rack.
Sauce: Blend raspberries, vinegar and icing sugar together until smooth. Strain through a sieve and discard seeds.
To assemble dessert, place pavlovas on serving plates and top with beaten cream, fresh berries and a good drizzle of sauce.
Makes about 2 cups
Use this vinegar to make dressings, drizzle over berries or add to marinades and sauces – both sweet and savoury.
It’s also ideal for the sauce served over the pavlovas on page xxx, and makes a lovely gift.
1 cup fresh or frozen raspberries, lightly crushed
2 cups white wine vinegar
2 small cinnamon sticks
Place all ingredients in a glass jar and seal. Store in a cool, dark place for 2-4 weeks. To remind you when the vinegar will be ready, add a date label.
When vinegar is ready to be bottled, line a sieve with muslin and place over a bowl. Pour contents of jar through sieve then transfer the clear liquid to sterilized bottles or jars and seal.
Vinegar will keep for up to 12 months in a cool, dark cupboard, even after opening.