Pavlova with fruit custard filling |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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An old family favourite. Makes a beautiful pavlova. The custard filling uses the left over egg yolks which is a bonus. Ingredients:
2 egg whites |
1 1/2 cups caster sugar |
1 pinch salt |
1 teaspoon cornflour |
1 teaspoon vinegar |
4 tablespoons boiling water |
1 (400 g) can fruit cocktail |
2 tablespoons cornflour |
1/4 cup water |
2 egg yolks |
1 tablespoon butter |
300 ml cream (whipped) |
Directions:
1. To make pavlova.
2. Mix egg whites until stiff, then incorporate other pavlova ingredients and mix until thick and glossy.
3. Mixture must stand in peaks.
4. Pile mixture onto a buttered large plate,eg dinner plate size.
5. On top of this mixture make a dip- this is where the custard filling will go later.
6. Put in preheated oven 150 C for 30minutes.
7. Reduce heat to 110 C and bake for further 45minutes.
8. After this time, turn off oven and let pavlova cool in oven.
9. To make the custard filling: Put fruit salad into a small pan on the stove top.
10. Bring to boil,add cornflour dissolved in water to thicken mix.
11. Lastly add the beaten egg yolks and butter.
12. Cook on medium heat for a few minutes till mixture is thick.
13. Taste the custard, if you prefer a sweeter taste, add some sugar (optional) to sweeten, but bear in mind that the pavlova is sweet.
14. When the custard is cold, place in the dip on top of the pavlova.
15. Top with whipped cream.
16. Add passionfruit (optional) to decorate if you like.
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