This has been a recipe passed down from my mum.
We ate desserts most nights of the week growing up and this was a definite favourite.
The only tweaking I have done is that I make mini pavs instead of mum’s large pavlova as it is easier to serve.
I love this recipe not only because it is delish, but also because the custard cream uses the yolks.
Mini Pavlovas and Custard Cream
Ingredients
- 250mls thickened cream
- selection of fresh berries and bananas (to decorate)
Pantry Staples
- 1¼ cup castor sugar
- 4 eggs (room temperature)
- ½ tspn vanilla extract
- ¾ tspn white vinegar
- 1 tblspn cornflour
- ¾ cup milk
Instructions
Preheat Oven : Slow oven 120 C
- Make sure it is not a humid day or if it is....use the dry cycle on your air conditioner to dry out the air in the room. It does make a difference!
Method:
- With a mixer, beat 4 egg whites until soft peaks form. Save the yolks in a bowl....we use these in the custard cream.
- Gradually add 1 cup castor sugar ( I usually add 1 tblspn at a time with the mixer on high). Beat until the sugar is dissolved - at least 5 mins.
- FOLD in vanilla and vinegar gently.
- Put heaped tblspn dollops on a baking tray lined with baking paper. I use a teaspoon to create an indentation in the top of each mini pavlova.. Ensure there is a little space between each one as they will expand a bit.
- Bake in the oven for 45-55mins. You know they are ready when they have crispy and dry to touch and just starting to get lightly golden..
- Turn oven off and cool in the oven....usually takes 1-2 hours.
- Place in an airtight container until you serve. They actually will keep in this container for a several days.
- Just before serving, fill each mini pavlova with custard cream. Decorate with chopped bananas, berries and whipped cream. YUM!!!
Custard Cream
- Whisk 4 egg yolks, ¼ cup castor sugar and cornflour in a small saucepan.
- Gradually add cream and milk and whisk to combine.
- Stir custard cream mixture on medium heat until thick and smooth.
- Pour into a bowl and cover with clingfilm over the surface of the custard.
- Allow to cool. Remove the clingfilm and store in airtight container.