Strawberry Pavlova With Saffron Custard And Lemon Verbena Ice Cream

January 09, 2014 1 300 Views


  • 1/2 cupof egg whites
  • 1 cupof sugar
  • 1/8 cupof white vinegar
  • 1/8 cupof corn flour
  • 1/20 cupof saffron
  • 3 cupsof milk
  • 1 cupof eggs
  • 1/4 cupof flour
  • 1/4 cupof mascarpone cream
  • 1/4 cupof chopped strawberries
  • 1/7 cupof strawberry sauce
  • 1/7 cupof fresh strawberries


  1. Add egg whites, sugar, white vinegar and corn flour to your mixer and mix at high speed until white and shiny.

  2. Form 6 inches long and 1 cm wide pipes on your baking sheet.

  3. Bake them at 220 degrees for about 30 minutes.

  4. Add the milk to your pan and bring it to a boil.

  5. Add a little bit of saffron and let the milk chill for about half an hour.

  6. Take a bowl and add 2 eggs and 1/4 cup of milk and whisk.

  7. While whisking, add a little bit of sugar and flour.

  8. Next, add your saffron and milk mixture and whisk a little bit. Return the mixture to a pan and stir it all the time.

  9. Remove the mixture into a bowl and put it into a fridge.

  10. Mix together mascarpone cream and chopped strawberries.

  11. Take a plate and add a little bit of strawberry sauce, saffron mixture, a couple of fresh strawberries, 2 pieces of pavlova cake with strawberry-cream mixture inside and a spoon from your mixture from a fridge. Enjoy!

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