Black Sesame Seed and Coconut Pavlova with Moscato Strawberries and Chantilly Cream
150g egg whites (approximately 5 eggs)
300g caster sugar
1 tsp white vinegar
½ tsp cornflour
Black sesame seeds
½ tsp vanilla extract
2 tbsp icing sugar
Drop of coconut essence (optional)
250g punnet strawberries, quartered
125g punnet raspberries
50ml Brown Brothers Moscato
Shaved coconut, lightly toasted
Icing sugar to dust
Pre-heat the oven to 110 degrees. Line a tray with baking paper.
In an electric mixer, whisk the egg whites until you have slightly firm peaks. Add the caster sugar, a heaped spoonful at a time, whisking well in between each addition. When you are done, you should have a thick, glossy meringue. To check if done, rub some meringue between your fingers to ensure that all of the sugar has dissolved. Mix the vinegar and cornflour together, add to meringue with some black sesame seeds and whisk to combine.
Place the meringue into a piping bag and pipe out 8 even amounts of meringue. Using the back of a wet spoon, make an indentation into the meringue. Sprinkle with more black sesame seeds. Place in the oven and bake for approximately 2 hours or until the meringues are dry. Turn off the oven and leave to cool completely.
Whisk the cream, vanilla, icing sugar and coconut essence together until you have soft peaks, set aside.
Mix the strawberries and the Moscato together and leave to sit for 10-15 minutes.
To put together, spoon the cream into the indentations of the meringues. Top with the Moscato strawberries, drizzle with the Moscato and then top with fresh raspberries.