Pavlovas with Cream Cheese Filling and Berries
Ingredients:
Pavlovas
- 1 ½ cups white sugar
- 2 tsp cornstarch
- 6 large egg whites
- ½ tsp cream of tartar
- 1 pinch salt
- 1 tsp vanilla extract
Cream Cheese Filling
- 8 oz cream cheese
- 1 ½ cups whipping cream (heavy cream)
- 1 Tbsp white sugar
- ½ tsp vanilla extract
Topping
2 ½ cups fresh berries
Pavlovas
Preheat oven to 250 degrees. In mixing bowl, whisk together sugar and cornstarch. Set aside.
In another bowl or the bowl of an electric stand mixer, whip egg whites with cream of tartar and salt at medium speed until soft peaks form. Then increase speed to medium-high and slowly add sugar/cornstarch mixture one Tbsp at a time. Once all sugar mixture has been added, whip on high speed until stiff, glossy peaks form.
Spoon meringue onto parchment paper lined baking sheets, using back of spoon to form dips in centers. You can also make one large pavlova instead of individual ones.
Bake in preheated oven for 60 minutes, then turn off oven and leave for another 45 minutes with door closed. Remove from oven and allow to cool completely.
Cream Cheese Filling
In mixing bowl, whip heavy cream until soft peaks form, then add sugar and vanilla. Whip until nearly stiff peaks form.
In a separate mixing bowl, whip cream cheese until light and fluffy. Add cream cheese to whipped cream mixture, whipping until stiff peaks form. Store in refrigerator.
To assemble, top meringues with cream cheese filling and then decorate with mixed berries. Assemble just before serving.