This super easy dessert is perfect for the holidays. Pavlovas are a very trendy dessert for Christmas in Australia. They were named after the Russian ballerina Anna Pavlova in the 1920s. We made a twist on the original recipe to get this super delicious, plant-based version.
The custard only has 3 ingredients and takes less than 10 minutes to prepare. That means I don’t have to spend much time in the kitchen on Christmas day, missing out on the action with the family! The biggest challenge is keeping them from eating it all before dessert time!
My secret ingredient is @califiafarmsau Vanilla Oat Milk, which brings a hint of vanilla and natural sweetness. It’s a fantastic option if you’re looking for a healthy swap to implement in the new year, particularly if you’re following a plant-predominant or plant-exclusive diet, as it’s fortified in calcium and vitamin D. These are two key nutrients for bone health that we need to be a little extra mindful of when following a plant-based diet. You can find it in the long-life milk aisle at @woolworths_au.
Mini Pavlovas with Vanilla Custard
Equipment
Ingredients
- 1 cup Vanilla Oat Milk
- ¼ cup cornstarch
- 2.5 tbsp sugar
- 12 mini meringues
- 1 punnet your favourite berries
- 2 passion fruit
- Fresh mint
Instructions
- Combine the milk, cornstarch, and sugar in a saucepan. Stir well until all clumps have disintegrated.
- Cook on medium heat, stirring consistently until a thick, cream-like consistency is formed. This takes between 3 to 5 minutes. Make sure to stir the bottom of the pan to prevent sticking.
- Remove from the heat and continue stirring for another minute. Transfer to a bowl or container and allow to cool down, covered for 10 minutes. Stir again and place it in the fridge for 1 hour.
- Assemble the pavlovas just before serving. Add a heaped tablespoon of custard to a meringue. Drizzle some passionfruit, add berries of your choice, and garnish with a mint leaf. Enjoy!
