Pavlova with Goiaba and Rum-Soaked Raisin Ice Cream

Preheat the oven to 180°C (medium)

Grease a 23 cm x 34 cm baking dish with butter. Reserve

Make the meringue: in a stand mixer, beat the eggs until frothy

Add the all-purpose flour and beat until smooth

Sift the granulated sugar over the mixture and mix delicately with a wooden spoon

Pour into the prepared baking dish

Bake in the preheated oven for about 30 minutes or until lightly golden

Let cool and unmold. Reserve

Make the goiaba sauce: cut the goiabas in half, remove the seeds, and reserve the pulp

In a medium pan, combine the all-purpose flour and water and cook over medium heat, stirring constantly, until the flour dissolves

Add the reserved goiaba pulp and cook for about 4 minutes or until the goiaba is tender. Reserve

Remove the ice cream from the freezer and let it sit at room temperature for about 30 minutes

Cut the cake into slices of 1.5 cm x 20 cm (if using cake crumbs, reserve one slice)

Carefully arrange half of the cake slices in a bowl

Cover with half of the ice cream

Top with the goiaba sauce

Make another layer with the remaining cake slices and finish with the remaining ice cream

Cover with plastic wrap and freeze for about 30 minutes before serving

350 calories per serving

Goiaba cubes

Remove the bowl from the freezer about 30 minutes before serving and let it sit at room temperature

While doing this, cut the goiaba into small cubes of 0.5 cm

Arrange the goiaba cubes over the sauce

Serve immediately

356 calories per serving

Cake crumbs and slices of goiaba

Remove the bowl from the freezer about 30 minutes before serving and let it sit at room temperature

While doing this, cut the goiaba into slices without removing the skin. Reserve

In a food processor, grind the reserved cake slice until fine

Spread the crumbs on top of the sauce

Arrange the reserved goiaba slices on top

Serve immediately

373 calories per serving