Desert Recipe of the Month | Ilala Lodge Blog
Make a Reservation

Delectable Desert Recipe of the Month

By Ilala Lodge on December 12, 2014


Are you looking to whip-up a fancy, yet relatively simple desert for Christmas lunch or dinner? Look no further! Wow your guests with this incredible Pavlova, brought to you straight from the talented Ilala kitchen.



  • 4 egg whites
  • 225g castor sugar
  • 1 tsp cornflour
  • 1tsp white wine vinegar


  1. Heat the oven to 180°C/fan or 160°C /gas.
  2. Cover a baking tray with baking parchment.Whisk the egg whites with an electric beater until egg whites form stiff and shiny peaks.
  3. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition
  4. When all of the sugar is used up continue whisking for 3-4 mins or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
  5. Spoon the mixture on to the baking parchment and use a palette knife to make a circle about 6-7cm in diameter
  6. Put the baking tray in the oven and turn temperature down to 120°C/Fan or 100°C/gas and bake for 1½hrs.Turn the oven off and leave the meringue inside until completely cold.(You can make this the day before and leave to cool overnight)

* makes 12 small meringues

Lemon avocado mousse


  • 3 avocados
  • Juice of one lemon
  • approx. 4 tablespoons of raw honey (adjust to taste)
  • 80ml elderflower cordial
  • Handful of mint leaves finely chopped


  • Combine all ingredients using a hand held blender.
  • Pass through a fine sieve to get a smooth mousse
  • Put the lemon and avocado mousse into a container and leave the mousse in the freezer to firm up about 1-2 hrs.

Vanilla infused berries


  • 200g Mixed Berries, Fresh or frozen.
  • 2 Tbsp Sugar
  • 1 vanilla pod cut in half lengthways and seeds scraped


  • Place the ingredients in a saucepan and cook on a medium heat for about 5 minutes.
  • Transfer the contents of the pan to the bowl of a liquidizer and blend the contents until they are of an ever consistency
  • Place a fine mesh sieve over a bowl. Pour the coulis into the sieve and work it through with the back of a spoon making sure to catch all the liquid in the bowl.
  • The sieving process will remove all of the seeds and other debris leaving you with a nice smooth Coulis.

Plating the pavlova

  • Select some seasonal fruit of your choice,for ours we used cherries,plums,strawberries,peaches and kiwifruit
  • All the fruit should be thinly sliced to the same size except for the cherries which we used whole.
  • Use half a Tablespoon of the vanilla infused berries on the plate and place the meringue on top.
  • Put a Tablespoon of the vanilla infused berries in the middle of your meringue and layer your fruit on top of this leaving the cherries for the top.
  • Get a nice medium sized scoop of you lemon and avocado mousse on the side and finish off with spun sugar if you like




Leave a Reply

Your email address will not be published. Required fields are marked *