Golden Pavlova with Summer Berries and Salted Chocolate Sauce

Golden Pavlova with summer berries and salted chocolate sauce. Cooking with Salt. Recipes, foodstyling, styling & photography by Manja Wachsmuth

Server 6-8

A Pavlova recipe with a golden twist and a salty chocolate sauce that breaks with the sweet pav and the tart summerberries.

6 egg whites, at room temperature
380g brown sugar
4 tsp. cornflour
2 tsp. cider vinegar
1 tsp. vanilla extract

Salted Chocolate Sauce:
100g dark chocolate of good quality
150 ml single cream
1 tbsp. syrup
2 tsp. sea ​​salt flakes

200 ml single cream, whipped to peaks
100g Blueberries (fresh or frozen)
100g Blackberry (fresh or frozen)
100g Raspberries (fresh or frozen)

Golden Pavlova:
Preheat the oven to 140 ° C. Place baking paper on a baking tray. Whip egg whites until they stiff and then gradually add brown sugar until the meringue forms soft peaks and is shiny. Be patient, it may take up to 10 minutes. Then add corn flour, vinegar and vanilla and whip on low setting until the meringue is even. Arange the meringue on baking paper on a baking tray and shape it in a large circle, about 5-6 cm high using a rubber spatula. Smooth the edges with the spatula and then bake approx. 1 hour until it is firm and light golden. Turn off the oven and leave to cool completely before serving. The Pavlova can be made a few days in advance and stored in an airtight container.

Salted Chocolate Sauce:
Heat water in a large sauce pan on the stove and place a heatproof bowl that fits into the pan so that the water touches the bottom of the bowl. Then slowly melt the chocolate into the water bath while stirring occasionally with a silicone / rubber spatula. When the chocolate is melted add the syrup and mix thoroughly. Then add whipped cream into small portions and stir continuosly until the sauce is smooth. Finally, taste with sea salt.

Gather the pavlova by distributing whipped cream over it in a smooth layer and decorate with berries and salted chocolate sauce. If you are using frozen berries, leave the pavlova for 10-15 minutes before serving so they can thaw a bit. Serve with extra chocolate sauce.

This recipe is part of my salt story published in Matmagasinet Nord #23 2017, focusing on using salt as a main ingredient for cooking or flavouring. Try these recipes from this series too:
Blackberry Grav Lax
Salt & Vinegar Potato Skins
Bork Belly in Brine with Cripsy Crackling
Salt Dough Baked Leg of Lamb
The Perfectly Salty Margaria
Oozy Salted Chocolate Caramel Tart
Salted Caramel Ice Cream

© Manja Wachsmuth 2017. This recipe is a modification of a Delaney Mes‘ recipe for NZ House & Garden Magazine published earlier this year.

Preserving with House and Garden

Currently published in NZ House & Garden Magazine #236, this beautiful preserving story is sure to inspire.
Styling by Claudia Kozub, food styling by Jo Wilcox

From top left:

Spiced Pickled Crabapples
Fig & Sweet Orange Marmalade on Toast with Butter
Nashi & Ginger Chutney on Cheese & Crackers
Golden Peaches in Vanilla Bean Syrup

NZ House & Garden are giving away the recipe for preserving the Golden Peaches in Vanilla Bean Syrup on their website here

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Christmas with Dish

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Phew, does time go by fast! I can’t belive how fast 2013 has gone! Christmas is almost here, and it’s been a whole month since my last post.

With NZ summer in full bloom and Christmas just around the corner, I hope to be able to post a few things for inspiration for Christmas, starting with these lovely images I did for Dish Magazine’s Christmas issue.

The white and metal story is their main Christmas feature, which we shot in my studio. As the studio is a nice, open space with both white walls and floors, it was easy to keep tones of grey and white looking clean, and with Lianne Whorwood’s (The Props Department) amazing talent for finding quirky and beutifull things, this feature is sure to inspire. As always Claire’s (food editor of Dish Magazine) food is beautiful and full of flavour and every issue there’s usually at least one recipe that goes into my repetoire as a favorite. This Christmas ham is certainly no exception and also the buns in the background have a secret ingredient, and they are to DIE for!

When I started this blog, I did have the hopes of updating once a week, and with so many posts lined up, and ideas for new ones, I honestly thought it was going to be a piece of cake. But as with anything else, if you want it done properly, it takes time and effort, and I do tend to be referred to as a perfectionist. So fingers crossed, there will be a few Christmas related blogposts up next week. But for now, if I may say so: Get your Dish Magazine Christmas issue ASAP!

When life gives you lemons

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… make lemonade! Last summer, I planted a small lemon tree in a pot on the deck of the studio. What a joy to watch these little golden gems ripen. Now that winter is gone, and we’re waiting for spring and summer to kick in properly, I’ll put my feet up with this little vodka lemonade drink.

½ cup of sugar

½ cup of water

12 lemons – makes 1 cup of lemon juice

lemon rind from 1 lemon


antipodes sparkling water (or your preferred brand)

Squeeze the juice from the 12 lemons into a cup, should measure about 1 cup. In a saucepan, stir ½ cup of sugar into ½ cup of water. Bring to a boil and stir until all the sugar has dissolved. Set aside and cool. Once cold, mix the syrup with the lemon juice, and voila you have lemonade from scratch! I find it quite strong tasting, so I dilute my syrup with water till it tastes to my liking, and store in the fridge in a clean glass bottle.

For a refreshing and festive looking vodka lemonade drink, frost the rim of the glasses: Mix sugar and lemon rind in a bowl. Dip the rim of the glass in 2-3mm deep water, and then dip in the sugar/ lemon mix and twist. Cool in the freezer for half an hour for a longer lasting effect. Then pour your preferred amount of vodka into the glass, double with lemonade, fill with ice and top with antipodes lovely sparkling water. Enjoy – and drink responsibly!