Grandma Perritt's Pavlova With Custard Cream

"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!"
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
Ready In:
3hrs 30mins




  • Heat your oven - as hot as it will go while you prepare the pav mix.
  • Place baking paper on a pizza tray and set aside.
  • 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).
  • 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).
  • Turn the beaters to low and add the flour and vinegar, mix well.
  • Use a metal spoon to scrape out the mix onto the lined tray.
  • I aim for a 10 inch circle, it will be a mound.
  • 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).
  • Dress just before serving.
  • Custard cream:

  • In a bowl (medium) beat the egg yolks, flour, sugar and vanilla.
  • In a saucepan gently heat the cream and milk over a low heat.
  • Pour the yolk mix in and whisk constantly until thick and almost to boiling point.
  • Set aside and cool for 5 mintues, then pour into a clean bowl.
  • Place cling wrap over the top (to catch the skin so you can discard it).
  • Serve on the side (cold) to a dressed pavlova.

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  1. This recipe is OFF.THE.HOOK!
  2. I though I had kiwis to dress the pavlova, but I was too late. Somebody else got them before.<br/>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).<br/>Finally I dressed the pavlova with raisins and served with the cream.<br/>Delicious crispy and melting in the mouth! thanks a lot for this wonderful dessert!
  3. 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.


<p><img src= alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). &nbsp;My Poppy has long since passed, but I fondly remember him every time I log on. &nbsp;I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I&nbsp;enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. &nbsp;I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>
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