Mini Strawberry Cheesecake Pavlovas

Mon, 24 July 2017

 

Ingredients:

Pavlova
- 250g caster sugar
- 4 egg whites
- 2 tsp cornflour
- 1 tsp white vinegar

Cheesecake Cream
- 240ml single cream
- 200g mascarpone cheese
- Seeds of 1 vanilla pod or 2 tsp vanilla extract

Toppings
- 400g Irish strawberries
- 70g digestive biscuits, crushed
- 100g white chocolate, grated

Method:

1. Preheat your oven to 180C and separate four eggs, keeping the yolks for another recipe - lemon curd anyone?
2. To a stand mixer, add your egg whites and whisk on high until foamy and white - 2 minutes or so.
3. A tablespoon at a time, gradually add in your sugar, keeping the mixer on a medium high heat until stiff, glossy peaks form - if you can't hold the bowl upside down over your head, keep whisking!
4. Fold the cornflour and vinegar into the meringue mix.
5. On to a lined baking sheet, scoop generous mounds of mix, leaving space for expansion between each.
6. Place into the oven and immediately reduce the heat to 150C - this helps crisp the outside of the pavlova. Bake for 45-50 minutes.
7. Remove from the oven and while cooling, whisk single cream to soft peaks and fold into mascarpone, adding in your vanilla once smooth.
8. Crush some digestive biscuits and grate white chocolate.
9. Top your cooled pavlovas with the cheesecake cream and fresh strawberries and crumble over digestive crumbs and sprinkle with white chocolate.
10. Serve immediately.