Bake away the afternoon…


A pud with health benefits? Oh yes, please. We’re going to spend an afternoon making this, and an evening enjoying it!

This Roodeberg Rosé-inspired pavlova by local foodie Elmarie Berry is loaded with guavas, which are one of nature’s most powerful sources of vitamin C. Rich in protective antioxidants, with pips that are high in fibre and a good source of iron, they’re the perfect fruit to stock up on during the chilly autumn and winter months. Serve this with Roodeberg Classic Rosé 2019, a blend of Cabernet Sauvignon, Shiraz and Mourvedre, it’s a vivacious, crisp and fresh rosé lovely with the tropical flavours of nutritious guavas. You’ll find it for around R79.99 a bottle.


You’ll need: 6 large egg whites, at room temperature; 1½ cups caster sugar; 2 tablespoons lemon juice; 1 tablespoon cornflour; 300ml fresh cream

Method: 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, one 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 into a disc, using the circle as a guide. Bake for 90 minutes . 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.

Cardamom poached guavas

You’ll need: 4 guavas, halved; 1 cup each of Roodeberg Rosé wine, water and sugar; 4 cardamom pods; pinch of vanilla seeds

Method: 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.

Guava sauce

You’ll need: 3 guavas, peeled and seeded; half a cup each of water and Roodeberg Rosé; 1/4 cup sugar; 1 tablespoon lemon juice

Method: 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.