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Pavlova with Granadilla Curd, Vanilla Bean Cream, and Fresh Cape Berries
Recipe

Pavlova with Granadilla Curd, Vanilla Bean Cream, and Fresh Cape Berries

Dessert • South Africa

An elegant South African-inspired pavlova topped with bright granadilla curd, softly whipped vanilla bean cream, and a glossy mix of fresh Cape berries and gooseberries.

Why smarter

Baking the meringue low and slow with a gentle cool-down improves structure and reduces weeping, while a small amount of cornflour and vinegar creates a crisp shell with a marshmallow centre for a refined finish.

Chef tip

Brush a thin ring of melted white chocolate over the cooled pavlova before adding curd—this creates a moisture barrier so the base stays crisp for longer.

Soft line

Best assembled just before serving for the cleanest slices and the crispest shell.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Egg whites, room temperature 4.000 large egg whites
2 Caster sugar 200.000 g caster sugar
3 Cornflour (cornstarch) 2.000 tsp cornflour
4 White wine vinegar 1.000 tsp white wine vinegar
5 Fine salt 1.000 pinch salt
6 Granadilla (passion fruit) pulp, seeds included 120.000 ml granadilla pulp About 6–8 granadillas
7 Egg yolks 3.000 large egg yolks
8 Caster sugar (for the curd) 70.000 g caster sugar
9 Unsalted butter, cubed 80.000 g butter Cold is fine
10 Lemon juice 1.000 tbsp lemon juice
11 Double cream (heavy cream), well chilled 250.000 ml double cream
12 Vanilla bean, seeds scraped (or vanilla paste) 1.000 whole vanilla bean Or 1 tsp vanilla paste
13 Icing sugar, sifted (for the cream) 1.000 tbsp icing sugar
14 Cape gooseberries (physalis), husks removed 100.000 g Cape gooseberries Halve some for presentation
15 Fresh berries (strawberries, raspberries and/or blueberries) 200.000 g mixed berries Use best seasonal berries available
16 Toasted flaked almonds 20.000 g flaked almonds Optional, for a refined crunch
17 Melted white chocolate 50.000 g white chocolate Optional moisture barrier

Method

  1. Heat oven to 120°C (non-fan) or 110°C (fan). Line a baking tray with baking paper and draw a 20 cm circle as a guide. Ensure bowl and whisk are completely grease-free.
  2. Whisk egg whites with a pinch of salt to soft peaks. Add caster sugar 1 tablespoon at a time, whisking well between additions, until glossy and stiff and the sugar has dissolved (rub a little between fingers; it should feel smooth).
  3. Sift over cornflour, then add vinegar. Fold through gently just until combined. Spoon onto the circle and shape into a high nest with a shallow centre, smoothing the sides for a clean, refined look.
  4. Bake for 75–90 minutes until the shell feels set and dry. Turn the oven off, crack the door slightly, and allow the pavlova to cool completely inside (at least 1 hour) to reduce cracking.
  5. Make the granadilla curd: In a heatproof bowl whisk granadilla pulp, yolks, caster sugar and lemon juice. Set over a saucepan of barely simmering water (don’t let the bowl touch the water) and cook, whisking constantly, until thick enough to coat the back of a spoon (about 8–12 minutes).
  6. Remove from heat and whisk in butter, a few cubes at a time, until glossy. Strain if you want it seedless (optional), then chill with cling film pressed directly onto the surface until cold and spoonable.
  7. Whip the vanilla cream: Whisk chilled cream with vanilla seeds (or paste) and icing sugar to soft peaks—luxurious but still billowy. Chill until ready to assemble.
  8. Optional for extra crispness: Brush a thin ring of melted white chocolate over the cooled pavlova where the toppings will sit; let set for 5 minutes.
  9. Assemble just before serving: Place pavlova on a platter. Spoon a generous layer of granadilla curd into the centre, then dollop vanilla cream over the top, letting it cascade naturally.
  10. Finish with Cape gooseberries and mixed berries. Scatter toasted flaked almonds if using. Serve immediately, cutting with a large sharp knife in clean, confident slices.