Go Back

Mini Pavlovas and Custard Cream

Print Recipe Pin Recipe
Course Dessert
Servings 8 (4 large or 6-8 small)

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.