Pavlova with Custard Cream and Strawberries
Crisp pavlova with custard cream, whipped cream and strawberries gives a classic dessert that always impresses on the table. This recipe for pavlova with custar…
Ingredienser
Instructions
Beat the egg whites until stiff.
Add sugar little by little and beat well between each addition.
Continue beating for 5 minutes after all the sugar has been added, until glossy and firm.
Add white wine vinegar and cornstarch.
Beat gently for 10 seconds, just until mixed.
Line a baking tray with parchment paper.
Transfer the meringue to the baking tray and shape it into a circle of about 22 cm.
Preheat the oven to 160 degrees.
Place the meringue in the oven and lower the temperature to 100 degrees.
Bake for 90 minutes.
Open the oven door and let the meringue base cool in the oven.
Bring half of the cream to a boil.
Whisk egg yolks, sugar and cornstarch together in a bowl.
Pour the warm cream little by little over the egg mixture while whisking.
Return everything to the saucepan and heat while stirring until the custard thickens.
Cool the custard completely.
Whip the remaining cream.
Fold the custard together with whipped cream.
Top the pavlova with custard cream and strawberries just before serving.
Nutrition per serving
Energi ca. 7233 kcal
Protein 51.9 g
Fett 411.0 g
Karbohydrater 819.4 g
Fiber 12.3 g
Sukker 376.0 g
Salt 5.5 g
Tips & tricks
Cool the custard completely before folding it with whipped cream. This keeps the filling airier and prevents it from running on the meringue base.
Did you know?
Pavlova with custard cream and strawberries gets extra richness because the custard adds more flavor and structure than whipped cream alone. Strawberries add fresh acidity that balances the sweetness of the meringue. The topping should always be added just before serving to preserve crispness.
