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PEPPADEW® Peppers Recipe

Pavlova Recipe with a PEPPADEW® Peppers Attitude


Corn flour for dusting
300g whipping cream
6 egg whites
4 PEPPADEW® peppers, cut in thin slivers
A pinch of salt
250g strawberries, hulled and sliced
350g granulated sugar
125g blueberries
1 Tbsp white wine vinegar

Additional Info

Preheat the oven at 150C. Grease a 24cm spring-release cake pan and base line parchment. Grease lightly and dust with corn flour. Whisk the egg whites with the salt until stiff. Set aside 2Tbps of the sugar, then gradually whisk the remainder into the egg whites. Add the vinegar towards the end. The mixture should be very stiff. Scrape into the pan, level the surface. Then bake for 30 minutes. Lower the oven temperature to 120C and continue to bake for 1 ½ hours more. Switch off the oven and leave the meringue to cool completely. Carefully remove the meringue base from the pan and place on a plate. Whip the cream with the remaining sugar and swirl it over the meringue. Mix the PEPPADEW® peppers and berries. Cover the top with the mixture. Serve within half an hour before the meringue loses its crispness.

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