Custard and caramel pavlova

Preheat oven to 100° C. Place all the egg whites in a mixing bowl and beat until it forms soft peaks. Now, add the sugar, a tablespoon at a time and beat after every addition. When your mixture is glossy and stiff, fold the cream of tartar and the vinegar in with a metal spoon. Spoon onto a baking sheet lined with silicon or baking paper. Place in the oven and bake for 45 minutes on 100° C and then turn the heat down to 50°C and bake for another 5 hours. I do this overnight, because I am not going to wait around for 5 hours to watch over my pavlova while it is baking. The next morning or after 5 hours, remove the pavlova from the oven and place on your prettiest plate or keep in an airtight container until needed.

To make the filling
Mix the instant pudding with the cup of milk and leave in the fridge to set for about 5 minutes. In the meantime, whip the cream until it forms stiff peaks. Now add the instant pudding and whip for another minute. Spoon this delicious creamy mixture  in the pavlova and sprinkle with caramel.

To make the caramel
Simply place the sugar in a pan on the stove and start to melt the sugar, keeping your eye on it all the time. As the sugar starts caramelizing from the sides, swirl the pot to prevent burning. Once the sugar reaches that rich caramel color, remove the pot from the stove and pour the caramel onto a greased baking sheet and allow to harden. Once the caramel is hard, place it in your food processor and pulse until you have caramel crumbs, almost looking like brown sugar. Sprinkle over the pavlova just before serving and enjoy!

Reprinted
with permission of My Easy Cooking.

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