





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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