• 4 egg whites
  • Pinch of salt
  • 225 g (270 ml) caster sugar
  • 5 ml corn flour
  • 5 ml white wine vinegar

Preheat oven to 140 °C. Beat egg whites and salt until stiff peaks form. Add caster sugar spoon by spoon and keep beating. Add corn flour and vinegar and beat well. Line a baking tray or two with baking paper. Form 4 meringue circles and bake for 40 - 60 minutes.

  • 8 nectarines
  • 1 litre rooibos tea
  • 750 ml sugar
  • 1 vanilla pod, cut open
  • 30 ml corn flour

Cut a cross in the base of each nectarine. Pour rooibos tea, sugar and cut-open vanilla pod in a pot and bring to the boil while stirring. Let syrup simmer for 15 minutes. Add nectarines and put a piece of baking paper on top so the fruit will stay quite submerged in the syrup. Simmer for 10 - 15 minutes until soft. Take off the heat and let stand for about 10 minutes. Take nectarines out of syrup. Keep syrup to one side. Take the skins off the nectarines. Mix corn flour with a bit of the syrup and pour it back into pot. Simmer syrup until slightly thickened. Let cool.

  • 250 ml cream

Whip the cream and spoon some into every pavlova. Top with the fruit and some syrup.