Decadent Cardamom and Strawberry Sago Pots

Decadent Cardamom and Strawberry Sago Pots

Recipe by ElmarieCourse: sweet

“These little spheres of beauty and the fragrance of rosewater is synonymous with Woman’s Day for me. Polkadraai Pinot Noir Rosé is a seductive salmon-coloured sparkling wine – sweet and medium bodied with strawberry flavours and a hint of candy floss. The combination of this sparkling wine and the fragrant sago pots is thus a match made in heaven for all the wonderful ladies out there. I hope you enjoy this pairing and that you feel special. You deserve it!”


  • Sago
  • 4 cups milk

  • 1 cup sago

  • Pinch of salt

  • 4 cardamom pods

  • 100 ml sugar

  • 1 teaspoon vanilla

  • 2 teaspoons rosewater (optional)

  • 6 strawberries – (crushed)

  • 2 tablespoons butter

  • Meringue
  • 1 ½ cups sugar

  • 1/3 cup water

  • 2 egg whites

  • ¼ teaspoon cream of tartar

  • Pinch of salt

  • Drop of pink food coloring

  • Or

  • You can use Woolworth’s marshmallow frosting.


  • Sago
  • Bring the milk, sago, salt, cardamom pods and sugar to the boil over low heat, stirring frequently to prevent the mixture from sticking to the bottom of the saucepan.
  • Simmer until the sago is cooked and transparent.
  • Remove the cardamom pods and stir in the butter, vanilla and the rosewater.
  • Divide the mixture in two. Keep half just as it is and add the strawberry pulp to the other half.
  • Pour the mixture into ramekins to make two layers.
  • Meringue
  • Whisk all the ingredients except the food coloring until frothy.
  • In a double boiler, whisk the mixture with an electric beater for 7 minutes until stiff peaks form and the mixture is glossy.
  • Or You can use the marshmallow frosting of Woolworths and follow the instructions on the packet.
  • Spoon the meringue on top of the sago and garnish with fresh berries.
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