Description
Light, crisp mini meringue shells filled with creamy cheesecake filling and topped with fresh berries for a dreamy, elegant dessert.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 0.5 cup heavy cream
- 1 teaspoon lemon zest
- 1 cup fresh mixed berries
- Mint leaves for garnish
Instructions
- Preheat oven to 250 degrees Fahrenheit and line a baking sheet with parchment paper.
- Whip egg whites until foamy, then gradually add sugar until stiff peaks form. Beat in vinegar, vanilla, and cornstarch.
- Pipe or spoon small meringue nests onto the baking sheet.
- Bake for 60 minutes, then turn off the oven and let the pavlovas cool inside.
- Beat cream cheese, powdered sugar, heavy cream, and lemon zest until smooth and fluffy.
- Once meringues are cool, fill the centers with cheesecake mixture.
- Top with fresh berries and garnish with mint leaves before serving.
Notes
- Allow the meringue shells to cool slowly inside the oven to prevent cracking.
- Make the filling slightly thick so it sits nicely on top.
- Add berries just before serving to keep the shells crisp.
Nutrition
- Serving Size: 1 pavlova
- Calories: 220
- Sugar: 28g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 23mg