In Australia at Christmas no celebration is complete without a Pavlova. Australian supermarkets sell ready made Pavlova bases, they have a crisp shell and the center is soft, airy and fluffy. They are a great option if you don’t have time to make a Pavlova base, or you do not know how to make one, or you are afraid of making one.
This year my choice of fruit to top my Christmas Pavlova will be Guava halves in Syrup. They come in tins from South Africa and their texture is firm and sweet.
To add more flavour I am making a Guava sauce to pour over the Pavlova or to serve on the aside for your guests.
Ingredients
- 1 store bought Pavlova base
- 600ml whipping cream
- 4 tablespoons icing sugar
- 1 teaspoon vanilla essence
- 2 tins Guava halves in syrup, drained and cut into medium size slices. Reserve the syrup
- 1/2 cup roasted almonds
- 100g Guava paste, cut into small pieces
- The syrup of the two tins of Guava halves
Method
- Place the Pavlova base on the serving plate.
- Pour the cream into a mixing bowl. Whip the cream for 2 minutes then add the icing sugar and the vanilla essence. Continue to whip until the cream thickens and holds a nice shape.
- Gently push the center of your Pavlova with your hand to make a dent.
- Fill the dent with a thick layer of whipped cream, then spread the cream to fill the Pavlova all the way to the top.
- Arrange the Guava slices nicely all over the cream.
- Pour the Guava sauce on top of the fruit.
- Sprinkle the Pavlova with the toasted almonds.
Method for the Guava Sauce
- In a small pan put the Guave pieces and add the syrup. Cook at a medium heat.
- Cook for 5 minutes or until the Guava paste has melted and you have a thick sauce.
Tips
- Guava paste can be replaced by Quince paste.
- Always slather a nice thick layer of whipping cream over the Pavlova. Don’t skimp out on that whipped cream.
- You can keep your Pavlova in the fridge for 12 hours. After more than 24 hours the shell will be softer but it will be still delicious.
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