Pavlova has a reputation of being difficult to make. I can confirm that this reputation is deserved!
I had never made a pavlova before – not because I was afraid of making it, pavlova just isn’t my thing. But I am always trying to broaden my repertoire so I thought I should give it a go.
The pavlova wasn’t a success. It collapsed and wept a little (on the side not pictured, of course). Overall, the dessert tasted really, really good – the combination of cheesecake, pavlova and fruit work amazing well together -it was light, tart, creamy, with a bit of crunch. I really need to practice more to perfect the pavlova!
The cheesecake filling was a triumph. It was creamy, slightly sweet, and a little tangy. It is also easy to make and would be lovely in a pastry case, or served in a glass with crushed biscuits.
As I haven’t mastered pavlova I don’t feel qualified to share a recipe! I am happy to take any tips or recipe suggestions from you. But if you can make (or maybe buy) a pavlova try it as a cheesecake pavlova! It’s new, novel and tastes amazing!
Cheesecake filling (recipe below)
250g full fat cream cheese, softened
200ml creme fraiche
60g (1/3 cup) icing (powdered) sugar
zest of 1 lemon
1 tsp vanilla extract or vanilla bean paste
Mix all ingredients together until smooth.
The filling may be made ahead of time and stored in the fridge until needed. Remove from the fridge a good 20 minutes before serving to allow it to soften a little.
Best assembled just prior to serving.
Place the pavlova on a serving plate. Spoon over the cream cheese filling. Add fruit. Enjoy!