Strawberry-topped Pavlovas with a Honey Balsamic Sauce
- 3 punnets Strawberries, quartered
- 1/3 cup Sugar
- 1/4 tsp Cream of Tartar
- 4 large Egg whites
- 3/4 cup Sugar
- 1 tsp Vanilla Extract
- 3/4 cup Vasse Virgin Sweet Golden Honey Balsamic Vinegar
- 1 Cinnamon stick
Preheat the oven to 250 degress. Combine the strawberries and the 1/3 cup sugar, cover and chill. To make the meringues cover two baking trays with baking paper and secure with masking tape. Place cream of tartar and egg whites in a large bowl and beat with an electric mixer on high speed until nice and foamy. Gradually add 3/4 cup sugar, one tablespoon at a time, beating until stiff peaks form. Do not under beat. Then beat in the vanilla extract. Divide the egg white mixture evenly onto the baking sheets and shape into large nests with one inch sides using the back of a spoon. Bake for one hour, rotating the trays at half time. Cool the meringues in the closed oven for 30 minutes and then carefully remove from the baking paper and allow to cool completely.
To make the sauce, combine the balsamic vinegar and cinnamon stick in a small saucepan over medium to high heat. Bring to a boil and cook until it becomes thick and syrupy and reduces to approximately 1/3 cup (this should take 5-6 minutes). Then remove from the heat and discard the cinnamon stick. Place meringues on top of dessert plates, top each one with 3/4 cup of the strawberry and sugar mixture then drizzle the sauce over the top. Enjoy!