Strawberry Rosé Pavlova
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At Acid League, we pride ourselves on our love of adventure and experimentation. We’re known to tinker with ingredients, mix flavors that “shouldn’t” be combined, and randomly happen upon creations that we later realize we can’t live without. It’s in this spirit that most of these recipes were concocted—guided by imagination over exact measurement. Our goal is to inspire home cooks to do the same, and we hope readers use these recipes as a starting point instead of a precise rulebook to be followed. Have fun and enjoy culinarily coloring outside the lines! |
Using Meyer Lemon Honey Living Vinegar & Strawberry Rosé Living Vinegar (adapted from Andrea Alpbin at Epicurious)
We love a pavlova — almost as much as we love using our vinegars in desserts. This Strawberry Rosé-spiked pavlova is topped with a lemon curd (with even more Strawberry Rosé) and your choice of fresh, seasonal fruit.
Strawberry Rosé Meringue
Ingredients
|
1 cup |
Superfine sugar *see note below |
|
1 tbsp |
Cornstarch |
|
3 |
Egg whites, room temperature |
|
Pinch |
Salt |
|
2 tsp |
Vanilla extract |
|
3 tbsp |
Water, cold |
|
3 tbsp |
Acid League Strawberry Rosé Living Vinegar |
|
1 cup |
Heavy cream (for garnish) |
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Berries (for garnish) |
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Mint leaves (for garnish) |
*Note: To make superfine sugar place 1 cup granulated sugar in a food processor for 30 seconds.
Method
- Mix cornstarch and superfine sugar together and set aside.
- Blend egg whites and salt until soft peaks form. Add vanilla and water, and gradually blend in sugar and cornstarch mixture until stiff peaks form.
- Add Strawberry Rosé Vinegar and blend until incorporated.
- Make mounds on parchment-lined sheet, making sure to leave a well/crater at the center. Bake at 300 F for 30-45 mins, depending on the size of your meringue mound. They should be slightly golden at the end of the process. Recommend leaving space between each mound as they can expand in the oven.
- Leave pavlovas in the oven with door left slightly ajar until oven is cool - you want to do this to prevent the pavlovas from deflating or falling flat!
Strawberry Rosé Lemon Curd
Ingredients
|
2/3 cup |
Granulated sugar |
|
1 tbsp |
Cornstarch |
|
1/8 tsp |
Salt |
|
4 tbsp |
Acid League Strawberry Rosé Living Vinegar |
|
1/3 cup |
Fresh lemon juice |
|
1/2 stick |
Unsalted butter |
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3 |
Large egg yolks |
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Lemon zest |
Method
- Mix sugar, cornstarch, salt, Strawberry Rosé Living Vinegar and lemon juice in a small pot until combined. Make sure all cornstarch is dissolved before placing pot over heat.
- Add lemon zest and butter. Heat on medium-high until boiling.
- Slowly stream in egg yolks. Stir constantly until thickened to proper consistency. Set aside and cool.
Assembly
- Whip heavy cream until soft peaks form.
- When pavlova and curd is cool, top pavlova with whipped cream, curd, berries and mint.
