i made this a couple of weeks ago for a family Sunday lunch, went down a storm, bloody delicious!!!
Why make the hard choice between cheesecake or pavlova when you can combine the two!
Makes: Approx 7-8 portions
Preparation time: 10 minutes
Cooking time:-10-12 minutes
Ingredients
200g egg whites at room temperature (roughly 4-6 medium eggs)
pinch cream of tartar
400g castor sugar
1 tsp cornflour
1 tsp Balsamic vinegar
2 tsp vanilla essence
1 x 200g tubs full fat soft cheese
1 x 397g can condensed milk
100g blueberries
100g frozen raspberries, defrosted
finely grated zest and juice of 2 large lemons
Method
- Pre-heat the oven to 120° C, Gas ½.
- Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
- Add half the sugar and whisk again, then finally add the rest of the sugar, whisking until very glossy and stiff. Do not over whisk.
- Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, then mix well.
- Spoon baking parchment roughly two 15cm discs, and place into the pre heated oven and cook for 1 hour 15 minutes.
- Whisk the cream cheese and condensed milk together for 10 minutes.
- Add the fruits (and raspberry juice) and mix well, finally add the lemon juice and zest and mix carefully.
- Spoon onto the base meringue and top with the other.
- Dust with icing sugar and chill for 1 hour.
- Cut and serve with raspberry sauce and thick pouring cream.
