Dessert wine pairing – Campari pavlova, citrus & strawberry salad

Dessert wine pairing – Campari pavlova, citrus & strawberry salad

What makes a great dessert wine and food pairing?

Since I'm an Australian wine producer, the dessert wine has to be a cane cut. Cane cut or cordon cut is an Australian winemaking style where grape canes are cut and grape berries left to reach perfect sweetness and ripeness.

Read more about cane cut wine here.

For this pairing, we matched our 2014 cane cut Sauvignon Blanc with a campari pavlova. The mild tartness of the citrus and aromas of strawberry complements the lush sweet raisin flavours of the wine. 

The hint of bitterness from the Campari adds a welcoming contrast to all the sweet flavours of this sweet wine pairing.

Ingredients:

Meringue: (make your own or buy ready made meringue)

Egg whites from 4 large eggs (approx 135-140g)
260g caster sugar
2 T Campari
1/2 teaspoon cream of tartar or a pinch of salt

Filling:

600ml cream
3T caster sugar
50ml UMAMU Estate Cane Cut
Zest of 1 orange
 
Citrus and strawberry salad:
4 large oranges - segmented (use an assortment of varieties if desired - navel, cara cara, blood orange)
1 punnet strawberries - sliced
2T Campari
1 T sugar

Method: 

  1. Meringue - whisk egg whites with the cream of tartar / salt until it reaches a soft peak.
  2. Gradually add in caster sugar a tablespoon at a time, whisk until mixture is glossy white and holds a stiff peak. Sugar should be dissolved - should not feel grainy when rubbed between fingers. Fold in the Campari.
  3. Line 2 flat baking trays with grease proof paper, use a few dabs of meringue to stick the paper onto the trays.  Spoon meringue onto baking trays in 4-6 round piles allowing for 5cm between each pile as meringue will spread as it bakes. Use the back of a spoon to indent each pile. Bake for 60-70 mins in a 150C pre-heated oven. Meringues are ready when they sound hollow when tapped. Leave to cool in oven with the door slightly opened.
  4. Filling - put cream, caster sugar, cane cut and zest into a mixing bowl and whisk to a soft peak consistency.
  5. Citrus and strawberry salad - gently combine all ingredients and leave for 15 mins to merge flavours.
  6. Assemble dessert by putting meringues on individual serving plates, top with cream filling, citrus and strawberries, drizzle over any remaining juices.

 


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