01/09/2026
🌸 Spring Pavlova with Stone Fruit & De Grendel Cap Classique Brut 🥂
A little something to celebrate the first day of Spring.
Crisp pavlova, vanilla Chantilly and fresh stone fruit, finished with a vibrant coulis made with De Grendel Cap Classique Brut. Simple to prepare, beautiful on the table and even better enjoyed with a chilled glass of Cap Classique.
Save the recipe for your next Spring occasion. 👇
TO SERVE
• Ready-made individual pavlovas
• Fresh stone fruit, finely diced
• Edible flowers, optional
CAP CLASSIQUE & STONE FRUIT COULIS
• 250 g stone fruit, such as peaches or nectarines
• 100 ml De Grendel Cap Classique Brut
• 30 g sugar
• 15 ml lemon juice
Place the stone fruit, sugar, Cap Classique and lemon juice in a saucepan. Cook over low to medium heat for 3–5 minutes, until the fruit has softened slightly. Remove from the heat, blend until smooth and set aside to cool completely.
VANILLA CHANTILLY
• 250 ml fresh cream
• 25 g icing sugar, sifted
• 5 g vanilla bean paste or vanilla essence
Place all the ingredients in a mixing bowl and whip until soft to medium peaks form. Transfer to a piping bag or keep in a clean bowl and refrigerate until needed.
TO ASSEMBLE
Fill each pavlova with a generous spoonful of vanilla Chantilly. Spoon over the Cap Classique and stone fruit coulis, then garnish with freshly diced stone fruit and, if desired, a few edible flowers for a final touch of Spring.
Serve immediately with a chilled glass of De Grendel Cap Classique Brut. 🥂
