Dessert

LANCEWOOD® MERINGUE NESTS WITH CHEESECAKE FILLING & BERRY COMPOTE

6

Serves / Makes

Cooking Time:

> 60 min

Cooking Style:

Oven

Ingredients


Meringues:
4 extra large egg whites
250 ml castor sugar
15 ml cornflour
A pinch of salt
5 ml white grape vinegar

Filling:
250 g LANCEWOOD® Full Fat Plain Cream Cheese with Berry Sachet (at room temperature)
125 ml castor sugar
Juice and zest of 1 small lemon 
5 ml vanilla essence
125 ml whipped cream

 

To finish:
Grated milk chocolate

Method


Meringues:
Preheat the oven to 180°C. Beat the egg whites until soft peaks are formed. Add the castor sugar a little at a time while beating well after each addition. Sift in the cornflour and add the salt and vinegar. Mix into the beaten egg white mixture. Place baking paper on a baking sheet. Spoon or pipe 6 circles onto the baking sheet. Using the back of a spoon, hollow each circle. Place in the preheated oven and lower the heat to 125°C. Bake for 1½ hours. Leave to cool in the oven. 

Filling:
Beat the LANCEWOOD® Full Fat Plain Cream Cheese with Berry Sachet, castor sugar, lemon juice and zest and vanilla essence together until smooth. Fold in the whipped cream.

To finish:
Spoon the filling into the meringue nests and drizzle with the Berry Sachet. Sprinkle with grated chocolate.

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