{"id":41778,"date":"2025-12-10T10:32:15","date_gmt":"2025-12-10T08:32:15","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=41778"},"modified":"2026-03-20T14:44:03","modified_gmt":"2026-03-20T12:44:03","slug":"passionfruit-pavlova-with-fresh-fruit-and-mascarpone","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2025\/12\/10\/passionfruit-pavlova-with-fresh-fruit-and-mascarpone\/","title":{"rendered":"Passionfruit pavlova with fresh fruit and mascarpone"},"content":{"rendered":"<h4><strong>Chef Louis Lesch, executive chef at Simbithi Country Club shares one of his favourite dessert recipes.<br \/>\n<\/strong><\/h4>\n<p><a href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-41780 alignright\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-266x400.jpg\" alt=\"\" width=\"296\" height=\"445\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-266x400.jpg 266w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-681x1024.jpg 681w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-768x1155.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-1022x1536.jpg 1022w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-1362x2048.jpg 1362w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-279x420.jpg 279w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-696x1046.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-1068x1606.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-scaled.jpg 1703w\" sizes=\"auto, (max-width: 296px) 100vw, 296px\" \/><\/a><\/p>\n<p>\u201cWhipped cream? No, thank you! Although pavlova is synonymous with whipped Chantilly cream, I prefer the richness of mascarpone cheese,\u201d he says. \u00a0Of course, you can sweeten this to your heart\u2019s content. Admittedly this is not a recipe you make on a whim. You\u2019ll need to plan a bit for this one, but it is well worth it!\u201d<\/p>\n<p>Serves 6-8<\/p>\n<p><strong>Ingredients <\/strong><\/p>\n<ul>\n<li>3 egg whites (please make sure there is absolutely <u>no<\/u> egg yolk in your whites)<\/li>\n<li>180g castor sugar<\/li>\n<li>1tsp corn flour (Maizena)<\/li>\n<li>30ml passionfruit pulp (also called granadilla pulp)<\/li>\n<li>1tsp vanilla bean paste<\/li>\n<li>As much fresh fruit of your choice<\/li>\n<li>1 tub (250g) mascarpone cheese<\/li>\n<li>Granulated white sugar, to taste<\/li>\n<\/ul>\n<p><strong><a href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-41781\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-266x400.jpg\" alt=\"\" width=\"266\" height=\"400\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-266x400.jpg 266w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-681x1024.jpg 681w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-768x1154.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-1022x1536.jpg 1022w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-1363x2048.jpg 1363w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-279x420.jpg 279w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-696x1046.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-1068x1605.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-1920x2886.jpg 1920w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova3-scaled.jpg 1703w\" sizes=\"auto, (max-width: 266px) 100vw, 266px\" \/><\/a>Method\u00a0 <\/strong><\/p>\n<ol>\n<li>Pre-heat your oven to 180\u00b0C.<\/li>\n<li>You\u2019ll need to use a stand mixer or electric beaters; make sure your mixing bowl is sparkling clean.<\/li>\n<li>Beat the egg whites in your mixer\/with your beaters on high speed until they have tripled in volume and formed soft peaks. This means the tips of the whipped egg whites flop over when you hold the beaters upright.<\/li>\n<li>Once you\u2019ve achieved soft peaks, start adding the castor sugar, one tablespoon at a time, on low speed, beating the mixture thoroughly before adding the next spoon of sugar. Continue down this slow, careful path until all the castor sugar has been used up.<\/li>\n<li>Keep whisking on low speed for a minute or two.<\/li>\n<li>Now, take a bit of the meringue mixture and rub it between your fingers. If you can still feel grainy sugar, keep whisking. When the mixture is smooth and silky, continue to the next step.<\/li>\n<li>Add the corn flour, 15ml of the passionfruit pulp and vanilla bean paste, and give it a swift but thorough mix. Your meringue is now done!<\/li>\n<li>Now, you may choose to make one large pavlova or a bunch of mini ones. We chose the latter. Shape your pavlova on a baking sheet dusted with a little extra corn flour or lined with a silicon baking sheet.<\/li>\n<li>Place the pavlova into the oven and immediately turn the temperature down to 150\u00b0C.<\/li>\n<li>Bake for 1 hour and 15 minutes \u2013 no fan.<\/li>\n<li>After 1 hour and 15 minutes have passed, you may turn the oven off. Leave the pavlovas in the oven for at least two to three hours. Overnight will be best.<\/li>\n<li>Your pavlovas must be assembled just before you serve them. We don\u2019t want soggy egg puffs!<\/li>\n<li>To assemble, place the mascarpone cheese into a mixing bowl. Add 15ml of passionfruit pulp and 1 tablespoon of granulated white sugar.<\/li>\n<li>Using a spatula, combine the ingredients until well mixed.<\/li>\n<li>You want to ensure that the mascarpone mixture is not runny. It should be thick enough to hold a swirl pattern.<\/li>\n<\/ol>\n<p>You may arrange your fruit, pavlovas and sweetened mascarpone cheese as you wish.<br \/>\n<a href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-2-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-41779\" src=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-2-678x1024.jpg\" alt=\"\" width=\"678\" height=\"1024\" srcset=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-2-678x1024.jpg 678w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-2-265x400.jpg 265w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-2-768x1160.jpg 768w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-2-1017x1536.jpg 1017w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-2-1356x2048.jpg 1356w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-2-278x420.jpg 278w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-2-696x1051.jpg 696w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-2-1068x1613.jpg 1068w, https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2025\/12\/Chef-Louis-pavlova-2-scaled.jpg 1695w\" sizes=\"auto, (max-width: 678px) 100vw, 678px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Louis Lesch, executive chef at Simbithi Country Club shares one of his favourite dessert recipes. \u201cWhipped cream? No, thank you! Although pavlova is synonymous with whipped Chantilly cream, I prefer the richness of mascarpone cheese,\u201d he says. \u00a0Of course, you can sweeten this to your heart\u2019s content. Admittedly this is not a recipe you [&hellip;]<\/p>\n","protected":false},"author":115,"featured_media":41783,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475,31],"tags":[320,4117,13176,7777,350,186],"class_list":{"0":"post-41778","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-sponsored","9":"tag-chef","10":"tag-dessert","11":"tag-louis-lesch","12":"tag-pavlova","13":"tag-recipe","14":"tag-simbithi-country-club"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Passionfruit pavlova with fresh fruit and mascarpone - Get It Ballito &amp; Umhlanga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2025\/12\/10\/passionfruit-pavlova-with-fresh-fruit-and-mascarpone\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Passionfruit pavlova with fresh fruit and mascarpone - Get It Ballito &amp; Umhlanga\" \/>\n<meta property=\"og:description\" content=\"Chef Louis Lesch, executive chef at Simbithi Country Club shares one of his favourite dessert recipes. \u201cWhipped cream? 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No, thank you! Although pavlova is synonymous with whipped Chantilly cream, I prefer the richness of mascarpone cheese,\u201d he says. \u00a0Of course, you can sweeten this to your heart\u2019s content. 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