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

By House & Garden South Africa | April 2, 2021 | Category

Serves 6)

PAVLOVA

180g Egg white

350g Castor sugar

Pinch of salt

15ml White vinegar or lemon juice

15ml Corn flour

Image:Supplied

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

230g cream cheese (at room temp)

200ml cream, whipped

1 lime, zested

15 ml lime juice

60 ml castor sugar

METHOD

Combine the cream cheese, lime zest, lime juice and castor 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

80gRaspberries, crushed and pushed through a sieve

150g White chocolate, melted

METHOD

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

*Connect with Christine Capendale on Instagram now (@christinecapendale).