That is quite a mouthful for a title isn’t it? However you will thank me forever if you ever try a mini pavlova with mascarpone cream and fresh berries in aceto balsamico.
How could fruit and balsamic vinegar go together I hear you ask? Very well indeed is your answer.
The very first time I tried the two together was when I lived in Italy. My best friend and I, both lovers of good food and wine, bought tickets to Italy’s biggest international food fair Cibus in Parma.
We set off from Folgaria in good time and spent an entire day, eating and drinking our way around the massive exhibition. We stopped at a stand which was explaining all the different ways balsamic vinegar can be used in the kitchen and they offered us some of their finest on strawberries. We thought it was a very odd combination but a shrug of the shoulders and a let’s see about this later we were blown away by the combination of these two flavours.
We were so taken we went on to try aceto balsamico with chocolate and then a ton of other incredibly exciting ways.
Due Vittorie have sent me a couple of bottles of their finest balsamic vinegars – did you know there are all different aged balsamic vinegars? The older the vinegar the thicker the liquid and the stronger the taste, oh plus the higher the price of course! But it’s worth it, a drop of the finest is exquisite, I cannot eat my salad without a drizzle of aceto balsamico. I have been known to pack a bottle to take on holiday with me.
Due Vittorie asked me to come up with a recipe and I had great fun making this one PLUS I did it in the caravan with the tiniest kitchen and no utensils other than a whisk and a bowl. A very easy mini pavlova with mascarpone cream and fresh berries marinaded in aceto balsamico. The kids loved it, dad loved it and so did I. Try it and tell me what you think.
- 6 mini meringue nests
- 200g of fresh berries; I used strawberries, raspberries and blueberries
- 2 tsp icing sugar
- 1 tbsp aceto balsamico Due Vittorie
- Juice of half a lemon
- 250g mascarpone
- 100g whipping cream
- Garnish with mint
- Place the washed and prepared berries in a bowl, if the strawberries are large cut into manageable pieces.
- Sprinkle over the icing sugar first so it doesn't go lumpy. Add the aceto balsamico and the lemon juice, stir well and leave to marinade.
- In another bowl add the mascarpone and whipping cream and mix well until thick enough to stay put on a meringue nest, if you go too far it will get very thick and stick to your whisk. This won't affect the taste at all, just a pain getting it off the whisk.
- Place the meringue nests on the serving plates, add a spoonful of mascarpone cream in the middle pressing the centre with the back of a spoon to make a well.
- Place the fruit on top and drizzle over some of the sauce.
- Garnish with a small mint leaf
Win a bottle of Due Vittorie Oro Aceto Balsamico di Modena
We’re giving away 1 bottle of the delicious Due Vittorie Oro Aceto Balsamico di Modena used in this recipe. To enter please use the Rafflecopter below and best of luck.