By Ina Paarman
The big advantage of using the Cheesecake Mixture to stabalise the cream in
the filling is the fact that the pavlova will keep for up to 6 hours without going
soft.
You will need:
Pavlova 24 cm (8 servings)
4 egg whites, at room temperature
2 t (10 ml) fresh lemon juice
1 cup (220 g) castor sugar
1 T (15 ml) boiling water
1 T (15 ml) cornflour
baking paper
Cheesecake filling (8 servings)
½ cup (125 ml) cold water
½ x 250 g Ina Paarman's Lemon
Cheesecake Mix
1 cup (250 ml) fresh cream
Fruit (8 servings)
1 punnet (500 g) ripe strawberries
½ cup (125 ml) granadilla pulp
Pavlova 26 cm (12 servings)
6 egg whites, at room temperature
1 T (15 ml) fresh lemon juice
1½ cups (330 g) castor sugar
1½ T (22.5 ml) boiling water
1½ T (22.5 ml) cornflour
baking paper
Cheesecake filling (12 servings)
1 cup (250 ml) cold water
1 x 250 g Ina Paarman's Lemon
Cheesecake Mix
2 cups (500 ml) fresh cream
Fruit (12 servings)
1½ (750 g) punnets strawberries
¾ cup (180 ml) granadilla pulp
Method
Pavlova
Adjust the oven rack to the middle position. Preheat the
oven to 140°C and line a large oven tray with baking
paper. Draw a 24 or a 26 cm diameter circle on the baking paper. Do not use a plastic mixing bowl. Glass, copper or stainless steel is best. Wipe the bowl out with the
cut side of the lemon and then dry it with clean kitchen
paper. Rinse the beaters in boiling water to make sure
there is not a speck of grease on them.
Crack eggs at room temperature, one by one in a separate bowl, and if the yolk
should break and spill into
the white, discard and start
again.