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Pavlova:
Cheesecake filling:
Pavlova:
Preheat the oven to 180°C. Line a baking sheet with baking paper and draw a 20 cm in diameter circle on it.
Use and electric beater and beat the egg whites until soft peaks are formed.
Add the castor sugar, a tablespoon at a time and beat well after each addition.
Sift in the corn flour and add the vinegar and salt and beat in.
Spoon the mixture onto the drawn circle on the prepared paper. Make the sides slightly higher.
Place in the preheated oven and lower the heat immediately to 120°C. Bake for 90 minutes.
Leave to cool in the oven.
Cheesecake filling:
Beat the cream cheese, cream, castor sugar, vanilla, lemon juice and zest together.
Spoon into the prepared Pavlova.
Top with fresh berries and drizzle with berry coulis.
HINTS & TIPS:
The Pavlova can be prepared a day or two before use. Simply store in an airtight container until needed.
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