In Home Chefs Club, Recipes

Serves:  6

Preparation Time: 30 min

Cooking Time:  120min



7 egg whites

2 cups granulated sugar

1tsp vanilla essence


230g Mascarpone cheese

250ml cream

2TBS granulated sugar

1tsp chai spice/essence

1cup fresh blueberries

Icing sugar



Preheat the oven to 180C  and line a baking tray with baking paper.

Whisk the egg whites, until stiff peak.

Slowly start adding the sugar, a spoon at a time, until completely combined.

Add the vanilla and whisk until incorporated.

Spoon the mix on the baking tray making a round shape in the middle of the tray, with a well in the centre for the filling.

Place in the oven and reduce the heat to 130C. Bake for 90 minutes.

Then turn the oven off and let the pavlova cool completely.


Whip the mascarpone and cream until soft peak.

Add the sugar and chai, and whip until combined.

Spoon over the cooked pavlova and garnish with fresh blueberries and icing sugar.

Recipe and styling by Lisa Clark, Food Stylist & Chef

Lisa Clark is an established Cape Town food stylist with a background as a chef and product developer. This experience, along with her passion for design and form has led her to work with some of South Africa’s best photographers and companies.
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