BERRY PAVLOVA Recipe

Prepare the Meringue

Preheat your oven to 250°F (120°C). In a clean, dry mixing bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whisk until stiff peaks form. Gently fold in the cornstarch, vinegar, and vanilla extract.

Bake the Meringue

Line a baking sheet with parchment paper. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a circle with a slight well in the center. Bake for about 1.5 hours or until the meringue is dry and crisp. Turn off the oven and let it cool completely inside.

Prepare the Sabayon

In a double boiler, whisk together the egg yolks, sugar, and Nova 7 wine over simmering water. Continue whisking until the mixture is thickened and frothy, about 10 minutes. Remove from heat and stir in the lemon juice. Let cool slightly.

Assemble the Pavlova

Once the meringue has cooled, carefully transfer it to a serving platter. Spoon the Nova 7 sabayon over the meringue, then top with mixed fresh berries. Garnish with lemon balm leaves to taste.