Brought to us by Jacob’s Creek, today’s recipe combines a classic Australian pavlova with a strawberry rosé syrup for a contemporary update. You can also pair the dessert with a glass of the wine label’s new Le Petit Rosé which is currently housed in a gorgeous limited edition bottle designed by Australian artist Heidi Willis.
Prep: 15 mins (+ cooling time) | Cooking: 1 1/2 hours | Serves: 8-10
- 6 egg whites, at room temperature
- Pinch of salt
- 1½ cups (330g) caster sugar
- 1 tbs cornflour
- 1 tsp white vinegar
- 2 tsp vanilla bean paste
- 300ml thickened cream
- Mixed berries, to serve
- Fresh cherries, to serve
- 1 cup (250ml) orange juice*
- ½ cup (110g) caster sugar
- 100g strawberries, hulled, chopped
- Preheat oven to 140˚C (120˚C fan-forced). Line a baking tray with baking paper. Draw a 20cm circle on the paper and turn over. Lightly spray with olive oil spray.
- Use an electric mixer to whisk the egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until sugar dissolves and the mixture is thick and glossy. Add the cornflour, vinegar and half the vanilla. Stir until just combined. Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape into a disc, using the circle as a guide, and smooth the sides in an upwards motion to make a crown.
- Reduce oven temperature to 120˚C (100˚C fan-forced). Bake for 1.5 hours or until pavlova is dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 2 hours to cool completely.
- Meanwhile, use an electric mixer to whisk the cream and remaining vanilla until soft peaks form. Cover and refrigerate until needed.
- To make the strawberry syrup, place the wine or orange juice, sugar and strawberry in a small saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves. Reduce heat to low and simmer for 5 mins or until the syrup thickens and reduces by about half. Set aside to cool slightly. Strain the syrup through a sieve into a jug. Discard solids.
- Place the pavlova on a serving plate. Spoon over the cream and top with mixed berries and cherries. Drizzle with strawberry syrup to serve.
*You can swap the orange juice with Le Petit Rosé to add the perfect shade to pink to your pavlova.