- Pour balsamic vinegar to a pan over medium heat. Turn down the heat after the vinegar boils and simmer till the vinegar reduces. Add strawberries, brown sugar and vanilla essence. Cook for 4-5 minutes. Set aside to cool.
- Add icing sugar to thickened cream and whip until it is thick enough to hold peaks.
- To assemble, fill center of pavlova with cream. Cover cream with balsamic strawberry sauce and top off with pashmak.
- Serve immediately and enjoy!
Recipe by Sarah Ahmed : @nourish.glow.repeat