Celebrate your Mom this Mother’s Day by whipping up this delicious, immune boosting Roodeberg Rosé-inspired guava pavlova by foodie, Elmarie Berry.
One of nature’s most powerful sources of vitamin C, guavas are rich in protective antioxidants making them the perfect fruit to stock up on during the chilly autumn and winter months.
Roodeberg Classic Rosé 2019 is a meticulously crafted blend of Cabernet Sauvignon, Shiraz and Mourvedre. This vivacious and enchanting rosé is fresh and crisp, with good acidity and a long, fruity finish to complement the tropical flavours of nutritious guavas.
As the largest concentration of vitamin C is found just under the skin, the guava’s for this delicious pavlova recipe are poached unpeeled in Roodeberg Rosé along with the pips which are high in fibre and a good source of iron.
A wine for any occasion, Roodeberg Classic Rosé 2019 is complex and versatile enough to pair with rich dishes such as smoked salmon, fresh leafy starters and after dinner treats.
Roodeberg Classic Rosé 2019 is available at leading stores countrywide, selling from R79, 99 a bottle. During these uncertain times of social distancing, be sure to join the Roodeberg community on Facebook or follow @Roodeberg_Wine on Instagram and Twitter.
Guava Pavlova Recipe by Elmarie Berry
6 large egg whites, at room temperature
1 ½ cups caster sugar
2 tablespoons lemon juice
1 tablespoon cornflour
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 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 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.
Cardamom poached guavas
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.