Roodeberg Rose Recipes – Guava Pavlova



6 Large eggs whites, at room temperature
1 ½ cup caster sugar
2 tablespoons lemon juice
1 tablespoon cornflour
300ml fresh cream

Cardamom Poached Guava’s
4 Guava’s, halved
1 cup Roodeberg Rose wine
1 cup water
1 cup sugar
4 cardamom pots
Pinch of vanilla seeds

Guava sauce
3 guavas, peeled and seeded
½ cup water
½ cup Roodeberg Rose
¼ cup sugar
1 tablespoon lemon juice




Pre heat oven to 120C. Line a baking tray with baking paper and draw a 20cm disc onto the paper. Turn the paper over so the drawn disc is underneath. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Ensure the bowl is clean, as any fat or spot of egg yolk can prevent egg whites from fluffing up.

Gradually add the sugar, 1 tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar is completely dissolved. Add the lemon juice and cornflour and gently fold to combine.

Spoon the meringue onto the tray. Use a spatula to shape int a disc, using the circle as a guide. Bake for 1 ½ hours. Turn off the oven, leave the door closed and allow to cool completely. This stops the pavlova cracking. Use an electric mixer to beat the cream until soft peaks.

Fill the pavlova with the cream top off with the poached guava’s and guava sauce.


Cardamom Poached Guava’s

Add the wine, sugar, cardamom pots and vanilla to a pot and simmer for 10 minutes.

Add the halved guava’s and slowly simmer for 10 -15 minutes.

Spoon them out of the syrup and allow to cool.


Guava Sauce

Bring all the ingredients to a boil and simmer for 20 minutes until the guavas are soft. Take the pot of the heat and allow to cool.

Blend them all together and drizzle over the pavlova.

2020-05-13T07:20:59+02:00 0 Comments

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