Pavlova Crème Anglaise Summer Fruits

For the Pavlova:

6 Egg Whites

300gr. Castor

2tsp. White Vinegar

2Tbsp. Maizena (Corn Flour)

1tsp. Vanilla Paste


For the Crème Anglaise:

6 Egg Yolks

1 Cup Sugar

1tsp. Vanilla Paste

500ml. Milk


A selection of seasonal fruits & berries



Pour the egg whites into the mixing bowl of an electrical mixer and start whisking them at high speed until frothy, all the while adding the castor sugar very slowly (I normally add a tablespoon at a time). You will notice the meringue becoming more glossy and shiny.

Reduce the speed to low and add the vinegar. Increase the speed again for a few seconds and then stop the motor.

Sift the corn flour over the glossy meringue and start whishing again, now also adding the vanilla paste. Once mixed through you can stop the mixer and test to see that the sugar has dissolved.

Spoon the mixture into a piping bag fitted with a nozzle of your choice. Gently pipe your desired shape or form onto a baking tray lined with baking paper. You want to pipe the sides high enough to hold the crème anglaise and the fruit.

Place the meringue in a pre-heated oven of 160ºC, immediately reduce the temperature to 120ºC and bake for 90 minutes. When the baking time is up switch off the oven and open the oven door slightly. Allow the meringue to cool completely before removing it from the oven. While the meringue cools down you can make the crème anglaise.

For the crème anglaise:

Pour the milk into a saucepan and start heating the milk to just before boiling point.

Pour the egg yolks and sugar into a mixing bowl together with the vanilla paste. Whish the yolks and sugar until pale and light. Pour a small amount of the warm milk into the mixing bowl to temper the yolk mixture. Whisk until combined and add a little more of the milk while whisking.

Place the saucepan back over a medium heat and pour the yolk mixture into the milk and continue whisking for a few minutes until the custard has thickened and cooked through. You can lower the heat to prevent the crème anglasie from burning.

Pour the crème anglaise into a clean bowl and cover the surface of the custard with cling wrap to prevent a skin from forming. Allow to cool until needed.

To assemble the pavlova, place the meringue onto a serving platter and spoon the crème anglaise onto the meringue. Top the crème anglaise with the seasonal fruit and serve.