4. Pink Pepper Pavlova With Roasted Strawberry Balsamic Glaze
Prepare for a truly sophisticated meringue experience with this Pink Pepper Pavlova, a dessert that masterfully balances sweet, spice, and tang. The cloud-like crisp exterior of the pavlova gives way to a marshmallowy interior, providing the perfect canvas for the unexpected warmth of pink peppercorns woven into the meringue itself. We elevate this further with a vibrant, tangy glaze made from roasted strawberries infused with a subtle hint of aged balsamic vinegar, offering a bright counterpoint to the airy sweetness. For the best results, ensure your egg whites are at true room temperature before whipping to achieve that signature towering structure.
Ingredients
- 4 egg whites
- 200 grams granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 11/2 teaspoons pink peppercorns
- 300 grams fresh strawberries
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon maple syrup
- Pinch of salt
- 200 milliliters heavy cream
- 100 grams mascarpone cheese
- 11/2 tablespoons powdered sugar
- 1/2 teaspoon vanilla paste
- Micro basil leaves
- Crushed pink peppercorns
- Edible flowers
Directions
Preheat oven to 120°C (250°F).
Line a baking sheet with parchment paper.
Beat egg whites until soft peaks form.
Gradually add sugar until glossy stiff peaks form.
Gently fold in vinegar, cornstarch, vanilla, and crushed pink peppercorns.
Spoon or pipe individual nests onto the prepared baking sheet.
Bake for 1 hour, then turn off the oven and let the pavlovas cool inside with the door slightly ajar for 30 minutes.
Preheat oven to 180°C (350°F).
Toss strawberries with balsamic vinegar, honey, and salt.
Roast strawberries for 20–25 minutes until syrupy.
Beat heavy cream, mascarpone cheese, powdered sugar, and vanilla until thick and smooth.
Fill the cooled pavlovas with a generous spoonful of mascarpone cream.
Top with the roasted strawberries and their glaze.
Finish with micro basil, extra pink peppercorns, and optional edible flowers.
Frequently Asked Questions
How far in advance can I make the Pink Pepper Pavlova shell?
The pavlova shell itself can be made up to 2 days ahead of time. Ensure it is completely cooled and stored in an airtight container at room temperature to maintain its crisp exterior and marshmallowy center before you add the toppings.
Can I substitute the pink peppercorns in this recipe?
For the signature flavor profile, it's best to keep the pink peppercorns, as they offer a unique floral spice. If unavailable, you could use a very small pinch of finely crushed black peppercorns, but note that the flavor will be sharper and less delicate.
What is the best way to store leftovers of the fully assembled Pavlova?
Because the pavlova base absorbs moisture quickly, it's best to store leftovers for no more than 4 hours after assembly. Store any unused roasted strawberries and balsamic glaze separately in the refrigerator and assemble individual portions as needed.
