Mini Pavlovas with a Cream Cheese Filling


Mini Pavlovas with Sweet Cream Cheese Filling and Mixed Berries

 

 

 

It’s been a while since I’ve pos­ted a recipe, in fact its been 4 months! In those four months I have been busy work­ing on my web­site, which should be up and run­ning by the end of this week yay! I say that (with great and good inten­tions), but lets face it I move at a sloths pace so it might not be up by Fri­day, but by Monday for sure. All I have to do is write the ‘about’, which I have left for last because it’s the worst part.

 

Any who mov­ing on to the recipe…

 

 

This recipe is quick, easy and simply deli­cious, and I mean simply cause it is so simple to make. It’s not won­der­fully excit­ing and most of us have made/eaten pavlova, but I do find the cream cheese filling a nice addi­tion. Oh and pavlovas are so pretty, which is reason enough to make them.

 



I got the pavlova recipe form Paul Gayler’s book: A Pas­sion for Cheese, which inspired the cream cheese filling idea. In his recipe he uses the cheese quark, and adds crushed praline to the cream filling – sounds won­der­ful. I think a few bits of crushed praline in the filling would go down a treat. Not to men­tion, try­ing out all sorts of cheeses – cheese com­bined with some­thing is always a winner.

 

 

 

 

Pavlova:

4 egg whites

225g caster sugar

1 tsp vinegar

 

 

Cream Cheese filling:

 

1 tub of cream cheese (250ml)

200ml cream

2 tbls caster sugar (add more or less depend­ing on taste)

 

 

The pavlovas can be pre­pared a day in advance. Pre­heat the oven to 110 degrees Celsius. Whisk the egg whites until they form stiff peaks and then gradu­ally whisk in two-thirds of the caster sugar and the vin­egar. Fold in the rest of the caster sugar by hand. Take 6 metal rings, +/- 7.5 cm in dia­meter, place them on a bak­ing sheet and fill with the meringue (altern­at­ively pipe it into circles on bak­ing parch­ment). Care­fully remove the rings and bake the meringues for 1–1 ½ hours, until crisp on the out­side. Leave in the turned-off oven to cool.

 

Whisk the cream cheese, cream and caster together until thick.

 

Spoon the cream cheese filling on top of the pavlovas and top with mixed ber­ries and drizzle with a berry syrup. To make the berry syrup, heat a hand­ful of ber­ries with half a cup of water and a tea­spoon of caster sugar for a few minutes or until the liquid thick­ens and turns a berry col­our. This cre­ates a nice berry syrup to accom­pany the pavlovas.

 

 

 

 

 


  1. Looks beau­ti­ful and so won­der­fully styled. Also so nice to see you post­ing again :-)

    [Reply]

    Kristy Reply:

    Thanks Sam. Yeah, I thought it was time to get back into the blog — neg­lected it for too long. It’s an easy recipe, but hey, a start.

    [Reply]

    Comment by Sam on March 12, 2012 at 2:21 am

  2. […] Mini Pavlovas with a Cream Cheese Filling […]

    Pingback by Mini Pavlovas with a Cream Cheese Filling | on March 12, 2012 at 2:22 am

  3. Very beau­ti­ful post Kristy! nice to have you back :)

    [Reply]

    Kristy Reply:

    Thanks Lori, it’s nice to be back!

    [Reply]

    Comment by Lori on March 12, 2012 at 3:23 am