Makes ± 16 cupcakes
One of my favourite summer desserts. They look divine and will melt in your mouth.

You will need

4 egg whites = ½ cup (125 ml) at room temperature
2 t (10 ml) fresh lemon juice1 cup (220 g) castor sugar
white paper cases (base 5 cm, height 4 cm)

¾ cup (180ml) cold water
¼ cup (60ml) lemon juice1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
1 cup (250 ml) fresh cream, whipped
250 g berries, e.g. raspberries, blueberries, etc.
icing sugar for dusting


Adjust two oven racks in a fan oven, one above and one below the middle.
Preheat the oven to 120°C. Line two muffin pans with white paper cases.
Wipe a glass bowl out with the cut side of a lemon and dry it with clean kitchen paper. Rinse the beaters in boiling water to make sure there is not a speck of grease on them.
Beat the egg whites until bubbles just start to form. Add the lemon juice.
Continue beating vigorously on high speed while turning the bowl.
When the whites form peaks and the points of the peaks just fold over when you lift the beaters, start adding the castor sugar tablespoon by tablespoon. Continue beating and adding the sugar slowly until the mixture becomes very thick, heavy and shiny.
Fill paper cases with meringue mixture.
Bake straight away for 1 hour at 120°C. Switch off the oven and leave in the oven with the door closed to cool down completely.
Store in a single layer in an airtight container.
Mix cheesecake according to pack instructions and add lemon juice.
Stir until evenly blended. Leave covered, to set in the fridge overnight.
Carefully cut the pavlova tops off, fill with the Lemon Cheesecake. Add raspberries and sandwich with tops. Dust with icing sugar to serve.