Course: Dessert    Yield: 8 servings    Prep Time: 30 mins    Cook Time: 60 mins  

Ingredients

• 4 large eggs, separated
• 1 Cup of caster sugar
• 2 Teaspoon of corn starch (sifted)
• 1 Teaspoon of vinegar
• 1/2 Teaspoon of vanilla extract
• 1 Cup of milk
• 1 Cup of heavy cream
• 1 Tablespoon of cornstarch
• 1/3 Cup of caster sugar
• 1 Teaspoon of vanilla extract ( or 1 vanilla bean )
• 1 1/2 Cup of heavy cream
• 1 Cup of cleaned sliced strawberries
• 1 Cup of peeled and sliced kiwis
• 1/2 Cup of fresh and clean blueberries

Instructions

1. Preheat oven to 350°. Line a baking sheet with parchment paper, then trace a 10" circle on the paper. Put egg whites in the clean bowl of a standing mixer fitted with a whisk and beat on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form stiff but not dry peaks, 2–3 minutes. Gradually add 1 cup of sugar while whisking, then increase speed to high and beat until stiff and glossy, 3–5 minutes. Sprinkle 2 teaspoons of cornstarch, vinegar, and 1/2 teaspoon of vanilla over whites, then gently fold in.
2. Fill traced circle with meringue, smoothing top and sides. Put meringue in middle of oven and reduce heat to 300°. Bake for 1 hour. Turn off oven and leave meringue inside until completely cool, about 4 hours. While the meringue is cooking, make the custard. Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. If you are using vanilla extract, add in 1 teaspoon instead of the vanilla bean. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat and remove the vanilla bean.
3. In another bowl, whisk egg yolks, 1 tablespoon of cornstarch and 1/3 cup of sugar in a heatproof bowl until well combined. Start by taking about 1/2 cup of the milk mixture and mix it in your egg yolks. Add another 1/2 cups and whisk constantly while doing so.. Slowly pour the rest of the milk mixture over egg yolk mixture, whisking constantly.
4. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle). Put in an airtight container and let it cool completely and put in the fridge.
5. Remove the parchment paper and place meringue on a cake plate. Whip 1 1/2 cup of heavy cream to soft peaks, then pile on top of meringue. Arrange cut fruit over whipped cream and drizzle the pavlova with your cooled custard.
6. Slice pavlova into wedges to serve.