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.