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Strawberry, balsamic & black pepper jam pavlova | Patisserie Makes Perfect

Strawberry, Balsamic & Black Pepper Jam Pavlovas

Patisserie Makes Perfect
5 from 5 votes
Prep Time 45 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 55 mins
Servings 12

Ingredients
  

  • ***Strawberry Balsamic and Black Pepper Jam***
  • 600 g Strawberries
  • 600 g Tate & Lyle Jam Sugar
  • 50 ml Lemon Juice
  • 1 Tbsp Balsamic Vinegar
  • 1 Tsp Ground Black Pepper
  • ***Meringue Nests***
  • 180 g Egg Whites approx 6 eggs
  • 320 g Caster Sugar
  • ***To assemble***
  • Fresh Strawberries
  • 600 g Greek Style Natural Yoghurt
  • Meringue Nests
  • Strawberry Balsamic & Black Pepper Jam

Instructions
 

  • Hull the strawberries and place them in a large saucepan, cut up any of the bigger strawberries so they will cook evenly.
  • Add the sugar, lemon juice, balsamic vinegar and ground black pepper to the strawberries. Give all the ingredients a good stir to mix everything evenly.
  • Place the pan over a low heat and using a potato masher give the strawberries a good mash to help speed up the breaking down of the strawberries.
  • Bring the jam up to a simmer, stirring until all of the sugar is dissolved. Turn up the heat and allow the jam to boil away for 8-10 minutes. Stir every now and again to be sure the jam isn't sticking to the bottom of the pan.
  • Boil the jam until it reaches 105C, allow the jam to cool a little and then pour it into sterilised jars, seal with a lid and store in a dark cupboard unopened for approx 6 months.
  • Prepare two baking sheets with baking parchment or silicone mats and pre-heat the oven to 140C/120C Fan/Gas 1.
  • Place the egg whites in the bowl of a stand mixer with a whisk fitted. Whisk on high until white, fluffy and very stiff. Slowly add the sugar a tablespoon at a time until it is completely combined. The mixture will change and become very shiny, thick and firm.
  • When the meringue holds a stiff peak, put it in a piping bag fitted with a French piping tip.
  • Pipe 6 spirals on each tray and pipe an edge around the next to give it a hollow in the middle - you might need to pipe two edges on top of each other, to give a deeper nest.
  • Bake in the oven for 30 minutes, then turn the oven down to 120C/100C Fan/Gas 1/2 for the last 30 minutes.
  • When the nests are cooked, place them on a wire rack to cool down.
  • Take the yoghurt and stir through a healthy amount of strawberry jam, however much you fancy until it is nicely rippled.
  • Take each nest and put a small layer of jam in the bottom, top with some of the yoghurt swirled with jam and then top with fresh strawberries.
  • Repeat with the remaining nests and serve immediately.

Notes

To sterilise jars - wash your jars in hot soapy water and then dry them in an oven pre-heated to 110C for about 10 minutes.