Pavlova With Fruit Custard Filling Recipes

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

GRANDMA PERRITT'S PAVLOVA WITH CUSTARD CREAM

Steps:

• Heat your oven - as hot as it will go while you prepare the pav mix.
• Place baking paper on a pizza tray and set aside.
• In a large clean bowl (metal or glass) beat the egg whites on high until thick and "soft peak stage" (when you lift the beaters up, the egg whites resemble whipped cream).
• Turn the beaters down to low, add the sugar 1 tablespoon at a time. Once all in, return to high and beat for 7-10 minutes until the sugar is dissolved (check by rubbing a small amount of mix inbetween your thumb and finger - there should be no grit).
• Turn the beaters to low and add the flour and vinegar, mix well.
• Use a metal spoon to scrape out the mix onto the lined tray.
• I aim for a 10 inch circle, it will be a mound.
• Place in a hot oven and turn down to 130oC straight away. Bake for 1 hour. Turn the oven off and leave for another hour. Open the door and leave for another hour. The pav needs to be cold when it leaves the oven (this makes the outside crunchy and the inside soft marshmellowy).
• Dress just before serving.
• Custard cream:.
• In a bowl (medium) beat the egg yolks, flour, sugar and vanilla.
• In a saucepan gently heat the cream and milk over a low heat.
• Pour the yolk mix in and whisk constantly until thick and almost to boiling point.
• Set aside and cool for 5 mintues, then pour into a clean bowl.
• Place cling wrap over the top (to catch the skin so you can discard it).
• Serve on the side (cold) to a dressed pavlova.

PAVLOVA WITH FRUIT CUSTARD FILLING

Steps:

• To make pavlova.
• Mix egg whites until stiff, then incorporate other pavlova ingredients and mix until thick and glossy.
• Mixture must stand in peaks.
• Pile mixture onto a buttered large plate,eg dinner plate size.
• On top of this mixture make a dip-- this is where the custard filling will go later.
• Put in preheated oven 150 C for 30minutes.
• Reduce heat to 110 C and bake for further 45minutes.
• After this time, turn off oven and let pavlova cool in oven.
• To make the custard filling: Put fruit salad into a small pan on the stove top.
• Bring to boil,add cornflour dissolved in water to thicken mix.
• Lastly add the beaten egg yolks and butter.
• Cook on medium heat for a few minutes till mixture is thick.
• Taste the custard, if you prefer a sweeter taste, add some sugar (optional) to sweeten, but bear in mind that the pavlova is sweet.
• When the custard is cold, place in the"dip" on top of the pavlova.
• Top with whipped cream.
• Add passionfruit (optional) to decorate if you like.

THE BEST PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
• In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
• Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
• In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.