Pavlova with Cheesecake Filling
The big advantage of using the Cheesecake Mixture to stabalise the cream in the filling is the fact that the pavlova will keep for up to 6 hours without going soft.
YOU WILL NEED
Pavlova 24 cm (8 servings)
- ½ lemon
- 3 extra large egg whites, at room temperature, separated
- 1 x 125 g Ina Paarman's Meringue Mix
- 1 T (15 ml) boiling water
- 1 T (15 ml) cornflour
- baking paper
- ½ cup (125 ml) cold water
- ½ x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
- 1 cup (250 ml) fresh cream
Fruit (8 servings)
- 1 punnet (500 g) ripe strawberries
- ½ cup (125 ml) granadilla pulp
Adjust the oven rack to the middle position. Preheat the oven to 140°C and line a large oven tray with baking paper. Draw a 24 cm diameter circle on the baking paper. Do not use a plastic mixing bowl. Glass, copper or stainless steel is best. Wipe the bowl out with the cut side of the lemon and then dry it with clean kitchen paper. Rinse the beaters in boiling water to make sure there is not a speck of grease on them.
Stand the bowl on a dishcloth. Beat the egg whites on high speed while turning the bowl with your one hand.
When the whites form peaks, you can start adding the Meringue Mix tablespoon by tablespoon. Continue beating and adding the Mix slowly until the mixture becomes very thick, heavy and shiny.
Beat in the boiling water. Sift the cornflour over and fold it in by hand with a spatula.
Glue the corners of the paper to the pan with a little of the meringue mixture. Spoon the meringue into the centre of the circle on the baking paper. Spread the meringue mixture to fill the circle and then shape it with the back of a spoon to form a ‘nest’, hollow in the middle and high around the sides. Lift the sides up with a pallet knife, from the base to form the ‘wavy’ lines on the outside.
Bake for 20 minutes at 140°C, then turn the oven to 100°C, bake for another 1½ hours. Switch off the oven and leave the Pavlova in the oven with the door closed to cool down completely.
- Baking meringue mixtures are actually more a process of drying them out. So the rule is a low oven temperature for a long time.
- Home-made pavlova will turn an ivory or pale champagne colour. The slight caramelisation of the sugar increases the flavour.
Measure the water into a medium size mixing bowl. Sprinkle the Cheesecake Mix over and beat until well blended.
In a smaller mixing bowl, whip the cream until just firm. Using the same beaters, whip the cheesecake mixture again until smooth. Gently fold the whipped cream into the cheesecake mixture using a spatula or metal spoon and stir until evenly blended. Keep the mixture covered in the fridge.
Rinse the strawberries before removing the green stalks and cut them in half or into quarter wedges if very big.
Fill the pavlova with cheesecake mixture, top with fruit and serve.