Pavlova, named for the famous early 20th century Russian prima ballerina Anna Pavlova, the dessert is said to mimic her mini skirt with light-as-air fluffiness!
The exterior of the pavlova is crispy and sweet and the inside is soft like a marshmallow cloud. Primarily, pavlova is served with whipped cream and fresh fruit, which is a popular dessert in Australia and New Zealand, however neither can agree on who made it first.
Here’s what I really love about a Pavlova, you can whip this up first thing in the morning on the day you want to serve, then bake for 2 1/2 hours, turn off the oven and leave it until you’re ready to serve. The cheesecake filling can also be whipped up ahead of time, as well as the strawberries. Bring all the pieces together just before serving and delight your guests with this decadent dessert. Your dessert table has never looked prettier. You’re welcome!
It’s a gorgeous, sophisticated, yet an approachable treat that’s ideal if you’re looking for a light, fruity treat. The fruit does help to cut some of that sweetness, if you’re not so much of a sweet tooth.
Hubby has a sweet tooth and loves it when there are such treats on the dessert table especially if they’re gluten-free.
I used to fear that meringue desserts were hard and dry, but this is definitely not like that.
I find making this the night before also helps if you’re expecting a busy morning in preparation for your guests. 
GOLDEN PAVLOVA CHEESECAKE
Ingredients
- 5 egg whites
- 1 tsp cream of tartar
- 2 tbsp corn flour
- 1 tsp vanilla essence
- drop of gold colouring
- 1½ cups castor sugar
- For the Cheesecake Cream
- 1 cup cream
- 1 tbsp castor sugar
- 1 tsp vanilla essence
- 60 g cream cheese, room temperature
- pinch of salt
- To serve:
- 150 g fresh strawberries, halved or quartered
- ½ cup blueberries
- mint leaves (optional)
- golden syrup
Instructions
- Line a baking tray with grease proof paper and trace a 13cm circle which seems small but the pavlova will spread a bit. Preheat oven to 100 Celcius
- Make sure that your mixer bowl and beaters are very clean.
- Place the egg whites and the cream of tartar in the bowl of a mixer fitted with a whisk attachment. Start whisking until soft peaks form.
- Add in the corn flour, vanilla and colouring and then the sugar in a steady stream and whisk until it is very firm and glossy until you can tip the bowl upside down without the meringue moving at all.
- Scoop the meringue onto the greaseproof paper within the circle and shape up to form a high circle.
- Use an angled spatula to create the pavlova shape. First get the sides smooth and then use the spatula at a slight angle to make the sweep-up motions.
- Place in the centre of the oven and bake for 2 and an half hours. Cool the pavlova in the turned off oven.
- To make the cheesecake cream, whip the cream, sugar and vanilla essence until light and fluffy. Add in the cream cheese and salt and whip until you get a fluffy creamy texture.
- Carefully transfer the pavlova onto a serving plate and add the cheesecake filling on top.
- Garnish with strawberries, blueberries and mint leaves.
- Drizzle lightly with golden syrup.
- Serve immediately.
