Ingredientes para Grandma Perritt's Pavlova With Custard Cream
- 6 large egg whites
- Caster Sugar
- Cornflour
- White Vinegar
- Cream
- 4 large egg yolks (from the pavlova prep)
- Icing Sugar
- Vanilla
- 1 cup whole milk
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Como fazer Grandma Perritt's Pavlova With Custard Cream
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a clean, grease-free bowl, beat egg whites with an electric mixer until stiff peaks form. Gradually add sugar, one tablespoon at a time, beating until glossy and stiff.
- Gently fold in cornstarch and vinegar.
- Spoon the meringue onto the prepared baking sheet, creating a large round or nest shape. Make a slight well in the center to prevent cracking.
- Bake for 1 hour and 30 minutes, then turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely (approximately 45 minutes).
- While the pavlova is cooling, prepare the custard cream: In a saucepan, whisk together egg yolks, sugar, cornstarch, and milk. Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from heat and stir in butter and vanilla extract.
- Once the pavlova is completely cool, fill the center with the custard cream.
- Top with whipped cream and your favorite fresh fruits (berries, kiwi, passionfruit are excellent choices!).
- Serve immediately and enjoy every delicious bite!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
154g
Fat
45g
Carbs
14g
