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Recipe Category / Sweets / Desserts
Pavlova Cheesecake
Method

For the meringues

  • Preheat oven to 110* C (230* F) Fan.
  • Beat the egg whites and salt in a mixer, until the mixture comes together and begins to rise.
  • The salt helps the meringue stiffen more.
  • Add the granulated sugar in batches while beating for at least 3 minutes, until the sugar dissloves completely.
  • Add the icing sugar and continue beating, until the meringue becomes bright and shiny.
  • Add the vanilla and beat on high speed, until stiff peaks form.
  • Take a pastry bag and add a star tip.
  • Add some red food color paste and use a pastry brush to spread it all over the interior of the pastry bag.
  • Add the meringue, seal pastry bag and cut open at the tip.
  • Pipe some meringue onto the baking sheet and cover with parchment paper. This will help keep the paper and meringues in place while baking.
  • Pipe meringue nests onto the baking sheet. Pipe out smaller meringues with your lefover meringue.
  • Bake for at least 2 hours. Of course this also depends on their size. For meringues that are 1-2 cm in diameter, 2 hours is enough.
  • We want the exterior to be baked but the interior to be chewy.

For the cream cheese filling:

  • Beat the cream cheese and sugar in a mixer.
  • Lower the speed and beat for 2-3 minutes, until it is light and fluffy .
  • Scrape down the sides of the mixer’s bowl.
  • Add the heavy cream and beat until the mixture thickens.

For the berry sauce:

  • Mash  the berries along with the icing sugar and balsamic cream with a mortar and pestle, until it becomes a sauce. Refrigerate for 1/2 an hour to chill. 

To assemble and serve:

  • Pipe some of the cream cheese filling on to a serving plate. Place a meringue nest on top. This will help the meringue stay in place.
  • Pipe the filling into the meringue nest.
  • Drizzle with chilled berry sauce.
  • Add some whole berries.
  • Crush some of the smaller meringues over the top.
  • Serve, share and enjoy! 
Tip
If you want to make your meringues multicolored, use food coloring and a pastry brush to paint the inside of the piping bag before adding the mixture.
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Nutritional
Chart

Nutrition information per portion

447
Calories (kcal)
22 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

19.9
Total Fat (g)
28 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

12.6
Saturated Fat (g)
63 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

59.0
Total Carbs (g)
23 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

59.0
Sugars (g)
65 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

6.2
Protein (g)
12 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.4
Fibre (g)
10 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.4
Sodium (g)
6 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.