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Custard pavlova

Ingredients

  • 3 large eggs, separated
  • 175g caster sugar
  • 1 tsp white vinegar
  • 1 tsp cornflour

For the filling:

  • 300ml milk
  • 150ml whipping cream
  • 2 tbsp cornflour
  • 2 tbsp lemon curd
  • 3 kiwi fruit, peeled and sliced
  • 298g can mandarin segments, drained

Method

  1. To make the meringue, place the egg whites (reserving yolks) in a large clean greaseproof mixing bowl and whisk with electric beaters until thick. Gradually add the sugar a spoonful at a time, whisking well between each addition until thick and glossy and forming stiff peaks, gently fold in the vinegar and cornflour.
  2. Preheat the oven to 350F/180C/Gas 4. Draw a 25 cm circle onto a sheet of non-stick baking parchment then lift onto a baking sheet. Spoon the meringue mixture into the circle and spread out with a palette knife, making a shallow dip in the centre. Place in the oven then immediately turn the temperature down to 300F/150C/Gas 2 and cook for 1 hour 15 minutes until dry and firm to the touch. Turn off the oven, leave the door slightly open and allow to cool in the oven.
  3. Meanwhile, to make the filling, heat together the milk and cream until almost boiling. In a small bowl beat together the reserved egg yolks, cornflour and lemon curd. Pour the hot milk and cream over, whisking as you do so then return to the pan and cook stirring constantly until you have a smooth thickened custard. Transfer to a clean bowl, cover with a disc of non-stick baking parchment and allow to cool slightly putting in the fridge until ready to use.
  4. Carefully peel the pavlova meringue off the baking parchment and place onto a serving plate.
  5. When the custard is cold, beat well then use to fill the centre of the pavlova, decorate with kiwi slices and canned mandarin oranges.

Goes well with...

Moscatel De Valencia

Moscatel De Valencia

"Rich raisiny character with fresh citrus notes"

Perfect with..."Super with sponge puddings, fruit or chocolate"

Grape:
Muscat
Country:
Spain
Price:
Under £5
Region:
Valencia
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8 Serves 8 people
30 Preparation time of 30 mins
75 Cooktime for 75 mins
266
Calories
13%
29.3g
Sugar
33%
12g
Fat
17%
6.3g
Saturate
32%
0.2g
Salt
3.3%
of your Guideline Daily Amount (GDA)

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