Light Airy Pavlovas

Pavlova

1. Preheat the oven to 300F. Line a baking sheet with parchment paper.
2. Separate the egg whites by carefully cracking the egg in the centre, and prying the shells apart. Hold the eggs over a bowl and pass the yolk back and forth between the two shells, allowing the whites to spill into the bowl.
3. Once separated, beat the egg whites in a large bowl until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until all the sugar has been incorporated, and the mixture is thick and glossy. Gently fold in the cornstarch, vanilla extract, and lemon juice into the egg whites – being careful not to lose too much volume.
4. Put the mixture into a piping bag and pipe into your desired shape.
5. Bake in the preheated oven until the meringue is dry and sounds hollow when tapped, about 1 hour. Cool completely.

Wine jam

1. Cut and squeeze the lemons until you have ½ a cup.
2. Combine the Apothic Cab, lemon juice, seasonal berries, and pectin in a large saucepan. Bring the mixture to a gentle simmer, stirring frequently. Add in the sugar, stirring until it has dissolved. Return the pot to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove the pan from the heat, and skim any foam off the top, if necessary.
3. Ladle the hot jam into hot, sterilized Mason jars, leaving 1/2 inch of headspace. Tighten the 2-piece lids. Boil water and place the filled jar into it. Heat the jam jar for 5 minutes in the boiling water bath. Cool overnight.

* Alternative berry wine sauce:

1. Combine Apothic Cab, lemon juice, seasonal berries, and sugar in a large saucepan. Bring the mixture to a boil, stirring frequently until the sugar has dissolved. Boil hard for 1 minute, stirring constantly so the sugars do not burn. Remove the pan from the heat, and let it cool down to room temperature.
2. Optionally, you can julienne in some fresh mint to stir into this sauce just before serving (to preserve the green colour).