Roodeberg Rose Recipes – Guava Pavlova

Directions

• 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.