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    You are in: Home / Recipes / Grandma Perritt's Pavlova With Custard Cream Recipe
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    Grandma Perritt's Pavlova With Custard Cream

    Grandma Perritt's Pavlova With Custard Cream. Photo by awalde

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    cookingpompom's Note:

    Pavlova is a dessert made very frequently down here in Australia. Both Aussies and New Zealander's claim it is from their country. This is my Grandma's recipe - I added my custard cream recipe (to use us the egg yolks). Serve with whipped cream and topped with fresh fruit (this is called being "dressed") A dressed pav is best eaten straight away, left overs may go soggy. Cooking time includes cooling time. A bit tedious to make, but oh so worth every bite!

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    Units: US | Metric


    1. 1
      Heat your oven - as hot as it will go while you prepare the pav mix.
    2. 2
      Place baking paper on a pizza tray and set aside.
    3. 3
      In a large clean bowl (metal or glass) beat the egg whites on high until thick and "soft peak stage" (when you lift the beaters up, the egg whites resemble whipped cream).
    4. 4
      Turn the beaters down to low, add the sugar 1 tablespoon at a time. Once all in, return to high and beat for 7-10 minutes until the sugar is dissolved (check by rubbing a small amount of mix inbetween your thumb and finger - there should be no grit).
    5. 5
      Turn the beaters to low and add the flour and vinegar, mix well.
    6. 6
      Use a metal spoon to scrape out the mix onto the lined tray.
    7. 7
      I aim for a 10 inch circle, it will be a mound.
    8. 8
      Place in a hot oven and turn down to 130oC straight away. Bake for 1 hour. Turn the oven off and leave for another hour. Open the door and leave for another hour. The pav needs to be cold when it leaves the oven (this makes the outside crunchy and the inside soft marshmellowy).
    9. 9
      Dress just before serving.
    10. 10
      Custard cream:.
    11. 11
      In a bowl (medium) beat the egg yolks, flour, sugar and vanilla.
    12. 12
      In a saucepan gently heat the cream and milk over a low heat.
    13. 13
      Pour the yolk mix in and whisk constantly until thick and almost to boiling point.
    14. 14
      Set aside and cool for 5 mintues, then pour into a clean bowl.
    15. 15
      Place cling wrap over the top (to catch the skin so you can discard it).
    16. 16
      Serve on the side (cold) to a dressed pavlova.

    Ratings & Reviews:

    • on August 31, 2012


      I though I had kiwis to dress the pavlova, but I was too late. Somebody else got them before.
      The pavlova came out very good, I used a fan forced oven to bake it and for this reason I baked it at 120?C for 70 minutes (plus resting in the oven).
      Finally I dressed the pavlova with raisins and served with the cream.
      Delicious crispy and melting in the mouth! thanks a lot for this wonderful dessert!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2012


      This was an adventure: I had no idea how it should look or taste! It's really just a big ball of meringue topped with custard and berries, and it's delightful. Requires patience but pays off with a dessert that's a real treat and yet not excessively sweet. The custard was supposed to be "on the side" but putting it on top with fresh raspberries covered a multitude of sins in the pav's cracked, uneven crust, and the custard just might have been the best part. Thanks for sharing a bit of Aussie/NZ culture with us! Made by LL's DH for ZWT8.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Grandma Perritt's Pavlova With Custard Cream

    Serving Size: 1 (102 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 341.5
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 9.1 g
    Cholesterol 157.7 mg
    Sodium 65.8 mg
    Total Carbohydrate 44.8 g
    Dietary Fiber 0.0 g
    Sugars 38.5 g
    Protein 5.5 g

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