Description
Light, airy mini pavlovas with a crisp meringue shell, creamy cheesecake topping, and swirls of tangy berry puree, finished with fresh mixed berries and pomegranate seeds for a stunning dessert.
Ingredients
Scale
- 4 egg whites, at room temperature
- 200g (1 cup) caster sugar
- 1 teaspoon cornflour (cornstarch)
- 1 teaspoon white vinegar (or apple cider vinegar, lemon juice, or 1/2 teaspoon cream of tartar)
- 200g (7oz) raspberries, frozen or fresh
- 1/2 cup cream cheese, at room temperature
- 1/2 cup labneh or thick Greek yogurt
- 2 tablespoons icing sugar (powdered sugar)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup strawberries, sliced into quarters
- 1/4 cup raspberries
- 1/2 cup blueberries
- 1/4 cup pomegranate seeds
Instructions
- Preheat oven to 250°F (120°C) and line a baking tray with parchment paper.
- Whip egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, until glossy stiff peaks form. Beat in cornflour and vinegar.
- Spoon or pipe small mounds of meringue onto the baking sheet, creating slight hollows in the center.
- Bake for about 1 hour until crisp on the outside but soft inside. Turn off the oven and let cool completely inside with the door slightly ajar.
- Simmer raspberries until soft, then press through a sieve to remove seeds and cool the puree.
- In a separate bowl, beat cream cheese, labneh, icing sugar, salt, and vanilla until smooth and creamy.
- Spoon the cheesecake topping onto cooled pavlovas, swirl with berry puree, and top with fresh strawberries, raspberries, blueberries, and pomegranate seeds.
Notes
- Ensure your mixing bowl is completely clean and dry before whipping egg whites.
- Cool pavlovas in the oven to prevent cracks.
- Assemble just before serving to keep the meringue crisp.
- Store unfilled pavlovas in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 mini pavlova
- Calories: 230
- Sugar: 28g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg