Spring has sprung! And with sunny weather and outdoor parties on the horizon, we are searching for words like ‘fruity’, ‘zesty’ and ‘fresh’ on the dessert menu.

Hosting an outdoor get-together? These 5 recipe will have your guests coming back for more.

Passionfruit pavlova layer cake

Serves 6–8

Prep time 1 hour

Cook time 15 min 

 

Ingredients 

For the pavlova 

2 pinches saffron
15 egg whites
2 ⅔ cup sugar
2 Tbsp cornflour, plus extra for dusting
2 Tbsp vinegar

For the passionfruit cream  

2 cups whipping cream
½ cup condense milk
2 tsp vanilla essence
¼ cup passionfruit or granadilla pulp
Strawberries, sliced, for decoration  

Method

For the pavlova 

1. Preheat oven to 160°C.
2. Line 2 (24 cm × 34 cm) baking trays. 
3. Whisk saffron and egg whites until foamy, then gradually add the sugar until stiff peaks form.
4. Whisk in the cornflour and vinegar. 
5. Spread the mixture onto your prepared trays and bake for 15 minutes. 
6. Allow to cool in the tray before turning out onto baking paper and lightly dusting with cornflour. 
7. Trim the edges and cut the meringue to make 4 equal rectangles. Set aside.

Watch this for tips on how to make a fail-proof meringue. 

For the passionfruit cream 

1. Whip together all the ingredients, except the strawberries, to stuff peaks. 
2. Divide into 4 parts and spread between the meringue layers, then cover the cake with cream. 
3. Decorate with sliced strawberries and keep refrigerated until ready to serve.

Recipe by Faaiza Omar

  

Individual lemon and berry trifles

Serves 6

Ingredients 

For the berries 

½ cup raspberries
Zest and juice of 1 lemon
1 Tbsp icing sugar, sifted

For the lemon cream 

½ cup cream cheese
1 tsp vanilla essence
3 tbsp icing sugar, sifted
1 cup cream, whipped
¾ cup lemon curd

To assemble 

6 blueberry muffins

Method

For the berries 

Combine the raspberries with the lemon zest and juice and the icing sugar. Set aside to rest for 15 minutes. 

For the lemon cream 

Whip the cream cheese until smooth and soft before adding the vanilla, icing sugar and whipped cream. Fold to combine and then ripple the lemon curd through. 

To assemble 

Cut the muffins in quarters. Place two pieces at the bottom of each jar, followed by a dollop of cream, and then the berries. Repeat once more, finishing with a few berries on the top. 

Top tip: You can substitute blueberry muffins with lemon poppyseed and add store-bought meringues for extra crunch. 

Make one of these delicious trifles today! 

Recipes & Styling: Elizabeth Mackenzie
Photography: Jotham Van Tonder  

   

Summery coconut and nectarine tart

Serves 8 

Cooking time 1 hour 30 min 

Ingredients 

For the pastry 

255g flour
125g cold butter, cubed
80g  icing sugar
2 egg yolks
1 Tbsp ice water

For the filling 

2 eggs
75g caster sugar
40g desiccated coconut, plus extra to decorate
35g flour
75g butter, melted
450 g (3–4) nectarines, sliced into wedges

Method

For the pastry 

1. Preheat oven to 180°C.
2. Place flour, butter and icing sugar in a food processor and blend until mixture resembles fine breadcrumbs.  
3. Add egg yolks and water and blend again until the dough comes together. 
4. Turn the dough out and use your hands to form a ball. 
5. Wrap in cling film and refrigerate for 15 minutes.
6. Roll out dough on a well-floured surface to about 5 mm thick.
7.  Line a 20 cm loose-bottomed tin with the pastry and prick the bottom with a fork. Refrigerate for another 20 minutes.
8. Blind-bake for 15–20 minutes, until golden. Remove from the oven and set aside to cool. 

For the filling 

1.  Whisk eggs and sugar until fluffy.  
2. Mix in coconut and flour. 
3. Fold in the melted butter.
4. Spoon into cooled tart shell and spread evenly. 
5. Arrange the nectarine wedges over the filling and sprinkle with extra coconut.
6. Bake for 35–40 minutes, until golden and cooked through.
7. Allow to cool completely before removing from the tin. 

 

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

 

Three-ingredient granadilla ice cream

Makes 2l

Total time 20 min plus freezing time 

 

Ingredients 

1 cup cream
Pinch of salt
3 tubs (115g each) granadilla pulp, plus extra for serving (or fresh pulp from 6 granadillas)
3 tins (385g each) condensed milk
½ tub (10g) fresh mint, for serving

Method

1. Whip the cream and a pinch of salt together until stiff peaks form. 
2. In a separate bowl, whisk together the granadilla pulp and condensed milk. Set some pulp aside for serving. 
3. Fold the whipped cream through the mixture. 
4. Pour the mixture into a large freeze-proof container and swirl through any remaining granadilla pulp to create a marbled effect. 
5. Freeze for at least 12 hours until firm to the touch. 
6. Scoop the ice cream into glass jars, drizzle with any remaining granadilla pulp and garnish with fresh mint. 

Granadilla pulp is tangy and sharp and balances out what would be a very sweet ice cream with pops of fruity freshness. 

Watermelon granita  

Serves 6

Cooking time 20 mins, plus freezing time

 

Ingredients  

¼ watermelon, plus slices to garnish
½ cup icing sugar, or to taste

Method

1. In a food processor, blend the flesh of the watermelon.
2. Strain through a sieve to get rid of the pips and pulp.
3. Add icing sugar and whisk well.
4. Pour into a shallow container and place in the freezer.
5. Once the mixture begins to freeze, scrape with a fork every 30 minutes to break up the ice crystals until it’s frozen and fluffy.
6. Serve in a tall glass with a spoon.

Recipe by Katlego Mlambo 

Turn your glass of bubbles into a granita with this recipe.