Pavlova roll with balsamic basil and strawberry & raspberry salad

With the summer month still in swing, pavlova is one of my favourite deserts combining fresh ingredients that are all available at Harvest this week. With celebrity chef Karen Martini visiting Harvest this Saturday the 3rd February, she will be shopping for the freshest ingredients to plate up as guest chef for Festivale,  Cooking in the Park will be held at City Park this year. On Saturday, Cataract on Paterson’s head chef Chris Williams will open the series before Hazelbrae House chef Nathan Johnston cooks at 5pm. Stillwater and Black Cow executive chef Craig Will continues the series on Sunday, with Karen Martini to whip up a storm in the afternoon. The Terrace Restaurant’s head chef Christopher Wright is set to finish the series later that day.

 Ingredients:

Pavlova
6 large egg whites – Mount Roland Free Range Eggs
1 1/2 heaped teaspoons cream of tartar (or 2 teaspoons white vinegar)
250 grams caster sugar
1 teaspoon vanilla bean paste
1 1/2 heaped teaspoons cornflour
1/2 cup icing sugar, for dusting, plus a little extra to serve
250 grams sheep’s milk yoghurt or cows milk yoghurt – Elgaar Farm
250 grams mascarpone – Elgaar Farm
Berry salad
1 1/2 punnet ripe strawberries, sliced in rounds – Sheffield Berry Gardens
1 1/2 punnet raspberries – Westerway Raspberry Farm
10 basil leaves, shredded – Thirlstane Gardens
3 tablespoons aged balsamic vinegar
1 vanilla bean, splintered

Method:

Preheat oven to 165°C.

Line a tray with paper, cut to approximately 32 x 24 cm.

To make the meringue, place the egg whites in a mixer and whisk to soft peaks. Add the cream of tartar then gradually beat in the caster sugar until the mixture is thick and glossy. Add the vanilla and cornflour, and vinegar if using. Beat on low until combined.

Spread the meringue over the baking paper in a flat rectangular shape. Cook for 15 to 20 minutes. Remove from the oven and leave to cool for 5 minutes. Turn onto a tea towel that has been dusted with the icing sugar.

Combine the berries, basil, balsamic vinegar, caster sugar and vanilla. Let macerate for 5 minutes.

Place the mascarpone in a large bowl and soften it with a whisk. Whisk in the yoghurt and then spread the mixture over the meringue. Roll it up like a Swiss roll, using the tea towel as you go. Place on a platter and spoon over the berries and their juices. Dust with extra icing sugar if desired.

Recipe sourced by Karen Martini