Dessert

Meringue with pepper and vodka strawberries

Name: Meringue with pepper and vodka strawberries
Prep time: 40 min
Cook time: 95 min
Total time: 135 min
Yield: 6
Ingredients: 100g eggwhites (from about 3 eggs); 1 tablespoon white vinegar; 200g caster sugar, plus extra 2 tablespoons; 500g strawberries, sliced if large; 1/4 cup (60ml) vodka; 1 tablespoon lemon zest, plus; 2 tablespoons lemon juice; 2 teaspoons balsamic glaze (see notes); 1/2 vanilla bean, split, seeds scraped; Raspberry ripple ice cream, to serve

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40m

1h 35m

Meringue with pepper and vodka strawberries

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This deconstructed Pavlova and boozy strawberry dessert is a great alternative to traditional cream topped meringues.

100g eggwhites (from about 3 eggs)
1 tablespoon white vinegar
200g caster sugar, plus extra 2 tablespoons
500g strawberries, sliced if large
1/4 cup (60ml) vodka
1 tablespoon lemon zest, plus
2 tablespoons lemon juice
2 teaspoons balsamic glaze (see notes)
1/2 vanilla bean, split, seeds scraped
Raspberry ripple ice cream, to serve

Method

1.

Preheat oven to 110°C and line a tray with baking paper. Place eggwhites, vinegar, 200g sugar and a pinch of salt in a pan over low heat. Stir for 1-2 minutes or until sugar dissolves (use a sugar thermometer to ensure heat doesn’t rise above 37°C). Whisk using electric beaters until stiff and glossy. Spread meringue on tray, then bake for 1 1/2 hours or until crisp.
2.

Meanwhile, place strawberries, vodka, zest and juice, balsamic glaze, vanilla pod and seeds, remaining 2 tablespoons sugar and a pinch of freshly ground black pepper in a bowl. Toss gently, then chill for 30 minutes to macerate.
3.

To serve, break up meringue and place on a platter. Top with ice cream and spoon over berries and soaking liquid.