Guava Pavlova


6 large egg whites, at room temperature

1 ½ cups caster sugar

2 tablespoons lemon juice

1 tablespoon corn flour

300ml fresh cream

Preheat the oven to 120°C. Line a baking tray with baking paper and draw a 20cm disc onto the paper. Turn the paper over so that 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 corn flour and gently fold to combine.

Spoon the meringue onto the tray. Use a spatula to shape into a disc, using the circle as a guide. Bake for 1 ½ hours. Turn off the oven, leave the door closed and allow it to cool completely. This stops the pavlova from cracking. Use an electric mixer to beat the cream until it forms soft peaks. Fill the pavlova with the cream and top it off with the poached guavas and guava sauce.


4 guavas, halved

1 cup Roodeberg Rosé wine

1 cup water

1 cup sugar

4 cardamom pods

Pinch of vanilla seeds

Simmer the wine, sugar, cardamom pods and vanilla in a pot for 10 minutes. Add the halved guavas and slowly simmer for a further 10 -15 minutes. Spoon them out of the syrup and allow to cool.


3 guavas, peeled and seeded

½ cup water

½ cup Roodeberg Rosé

¼ cup sugar

1 tablespoon lemon juice

Bring all the ingredients to a boil and simmer for 20 minutes until the guavas are soft. Take the pot off the heat and allow it to cool. Blend them all together and drizzle over the pavlova.