PAVLOVA PLATTER (WITH LIME CHEESECAKE TOPPING AND RASPBERRY WHITE CHOCOLATE SWIRL)

(Build you own pavlova – you can use more than one layer and decorate your own with the variety of toppings).  A fun Easter dessert!

(Serves 6) 

PAVLOVA

180 g   egg white

350 g   castor sugar

pinch of salt

15 ml   white vinegar or lemon juice

15 ml   corn flour

METHOD:

  • Preheat the oven to 100 °C  and line 2 baking trays with baking paper
  • Combine the egg whites, castor sugar, salt and vinegar in the bowl of you mixer and place the bowl in hot water on the stove on low heat.Use a whisk to stir the mixture all the time until all the sugar has dissolved.  I use a sugar thermometer and bring the temperature to about 37°C (just above body temperature – do not overheat the mixture)
  • Remove from the heat and beat for 10 minutes on high speed until you have a stiff, glossy meringue.Fold in the corn flour
  • Spoon the meringue into a piping bag
  • Spread or pipe the meringue onto the baking paper – you can make rectangular or round ones (or one large one)
  • Bake in the oven for 60 minutes, switch off the oven and leave in the oven to cool completely

 

LIME CHEESECAKE FILLING

230 g   cream cheese (at room temp)

200 ml cream, whipped

1          lime,  zested

15 ml   lime juice

60 ml   castor sugar

  • Combine the cream cheese, lime zest, lime juice and cator sugar in a bowl and mix well
  • Whip the cream and fold the cream in 3 batches into the cream cheese filling.Place in the fridge.

 

RASPBERRY WHITE CHOCOLATE SWIRL

80 g     raspberries, crushed and pushed through a sieve

150 g   white chocolate, melted

  • Combine the melted white chocolte and the raspberry puree and mix well.Cool

 

TO DECORATE:

Chocolate bunnies

Rapsberries

Caramel chocolate flakes

Easter eggs (small white ones)

mini meringues

Dust with icing sugar

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