Pavlova with Fruit Custard Filling
Elevate your dessert game with this show-stopping Pavlova with Fruit Custard Filling—a symphony of textures and flavors that will dazzle your guests! This elegant treat features a crisp-yet-marshmallowy meringue base, delicately flavored with vanilla, and baked to perfection. At its heart lies a luxuriously creamy homemade custard made with egg yolks, milk, and a touch of butter for richness. Topping it all off is a vibrant medley of fresh fruits—think sweet strawberries, juicy kiwi, and tangy blueberries—that add a refreshing burst of color and flavor to every slice. Perfect for celebrations or as an indulgent ending to a meal, this dessert is as visually stunning as it is delicious. With its light texture, customizable fruit topping, and crowd-pleasing flair, this pavlova is a must-try for any home baker looking to impress.
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Recipe Information
Ingredients
- 4 large egg whites
- 200 grams granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 500 milliliters milk
- 100 grams caster sugar
- 2 tablespoons cornstarch (for custard)
- 25 grams unsalted butter
- 1 teaspoon vanilla extract (for custard)
- 300 grams assorted fresh fruits (e.g., strawberries, kiwis, blueberries, and mango)
Instructions
Preheat your oven to 130°C (270°F) and line a baking tray with parchment paper. Draw a 20 cm (8-inch) circle on the paper as a guide for the pavlova shape.
In a clean, dry mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition until the sugar dissolves completely and the meringue is glossy.
Sift in the cornstarch, then gently fold it into the meringue along with the vinegar and vanilla extract.
Spoon the meringue onto the drawn circle on the parchment paper, shaping it into a dome with slightly raised edges to create a well in the center.
Bake in the preheated oven for 1 hour and 15 minutes. Then turn off the oven and let the meringue cool completely inside the oven with the door ajar.
To make the custard, whisk together the egg yolks, milk, caster sugar, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove the custard from heat and stir in the butter and vanilla extract until smooth. Allow it to cool to room temperature, then refrigerate until chilled.
Prepare the fresh fruits by washing, peeling (if necessary), and slicing them into bite-sized pieces.
Once the meringue is cooled and the custard is chilled, carefully transfer the pavlova onto a serving platter.
Fill the cavity of the pavlova with the chilled custard, spreading it evenly.
Arrange the assorted fresh fruits on top of the custard in a decorative pattern.
Serve immediately or store in the refrigerator for up to 2 hours before serving.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 359.5 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 793 mg | 61% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
