Roodeberg Rose Recipes – Guava Pavlova

Roodeberg Rose Recipes – Guava Pavlova

Recipe by ElmarieCourse: sweet


  • 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


  • Pavlova
  • 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.
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