Pavlova with Fruit Custard Filling ๐
Description:
An old family favorite, this Pavlova with Fruit Custard Filling is a delightful dessert that is sure to impress your guests. The meringue base is crisp on the outside, yet wonderfully soft and marshmallow-like on the inside, topped with a luscious fruit custard that adds a burst of flavor in every bite. This recipe is not only delicious but also a great way to use up leftover egg yolks, making it a win-win dessert!
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 1 Pavlova
Calories per Serving: 429.9
Rating: โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ
Keywords: Low Protein, Weeknight, Oven, < 4 Hours
Ingredients:
| For the Pavlova: | |
|---|---|
| 2 | Egg Whites |
| 1 1/2 cups | Caster Sugar |
| 1 pinch | Salt |
| 1 teaspoon | Cornflour |
| 1 teaspoon | Vinegar |
| 1 teaspoon | Boiling Water |
| For the Custard Filling: | |
|---|---|
| 4 | Egg Yolks |
| 1 tablespoon | Cornflour |
| 1/4 cup | Water |
| 2 tablespoons | Butter |
Optional Toppings:
- Whipped Cream
- Passionfruit for Decoration ๐บ
Instructions:
1. Making the Pavlova:
- Preheat your oven to 150ยฐC (300ยฐF).
- Prepare a large plate, preferably dinner plate-sized, by buttering it lightly.
- Whisk the egg whites in a clean, dry bowl until they form stiff peaks.
- Gradually add the caster sugar, a spoonful at a time, while continuing to whisk.
- Sprinkle in the salt, cornflour, vinegar, and boiling water.
- Continue to whisk until the mixture is thick, glossy, and holds stiff peaks.
- Pile the meringue mixture onto the prepared plate, creating a slight dip in the center for the custard later.
- Place in the preheated oven and bake for 30 minutes.
- Reduce the oven temperature to 110ยฐC (230ยฐF) and bake for an additional 45 minutes.
- Turn off the oven and allow the pavlova to cool completely inside the oven with the door slightly ajar. This helps prevent cracking.
2. Making the Fruit Custard Filling:
- Prepare a small saucepan on the stovetop.
- Add the fruit salad to the saucepan and bring to a boil.
- In a separate bowl, dissolve the cornflour in water to create a slurry.
- Add the cornflour mixture to the boiling fruit salad, stirring continuously until it thickens.
- In another bowl, beat the egg yolks until smooth and creamy.
- Gradually add the beaten egg yolks and butter to the thickened fruit mixture, stirring constantly.
- Cook the custard on medium heat for a few minutes until it reaches a thick, pudding-like consistency.
- Taste the custard and adjust sweetness if desired by adding a bit of sugar. Keep in mind that the pavlova is already sweet, so adjust accordingly.
3. Assembling the Pavlova:
- Once the custard has cooled, carefully spoon it into the center dip of the pavlova.
- Top the filled pavlova with generous dollops of whipped cream.
- For an extra touch, drizzle passionfruit over the whipped cream for a burst of tropical flavor and a beautiful presentation.
- Chill the pavlova in the refrigerator for at least an hour before serving to allow the flavors to meld together.
4. Serving:
- Slice the pavlova into wedges and serve each portion with a generous helping of the creamy fruit custard filling.
- Enjoy the delightful contrast of the crisp meringue, the velvety custard, and the lightness of the whipped cream.
- Garnish with additional fresh fruit or mint leaves for a stunning finish.
This Pavlova with Fruit Custard Filling is a true showstopper dessert, perfect for special occasions or as a sweet ending to any meal. The combination of textures and flavors is sure to leave your guests impressed and craving for more! ๐ฐโจ
