Taryn's Pavlova (Berry Cheesecake Pavlova)

This is my all-time favorite dessert. It's smooth, it's creamy, it's crisp and has a little bit of a crunch, ticking every element needed to make the perfect dessert. Once you've eaten this Berry Cheesecake recipe with a meringue base, you'll never want to eat any other Cheesecake ever again!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place the egg whites in a mixing bowl, and beat on a low speed until they just begin to become fluffy.

Step 2

Add the salt, increase the beating speed to high, and continue to beat until stiff peak stage.

Step 3

Add the castor sugar, a spoonful at a time, while continuing to beat until silky and shiny.

Step 4

Add the cornflour/Mazina and the white spirit vinegar, and beat until combined.

Step 5

Prepare a baking sheet with some parchment paper, and pipe out a 30cm by 20cm border, and fil the middle with the remaining meringue (ensuring the sides are elevated).

Step 6

Place in a pre-heated oven (150˚C or 300˚F) on the middle shelf and bake for 60 minutes. Once baked, turn off the oven, leave the oven door ajar, and let the meringue rest for a few hours until it's completely cooled. Remove it from the parchment paper.

Step 7

In the meantime, place the cream cheese into a mixing bowl and beat until smooth and creamy.

Step 8

Add the condensed milk, and beat until combined.

Step 9

Add the lemon juice, and beat until well incorporated.

Step 10

Place in the fridge to keep cool.

Step 11

Once the meringue base is cooled. Place the cheesecake into it, and top with the strawberries (cut into quarters), the blueberries, and the crushed nut brittle.

↑Support creators by visiting their site 😊