Phil Vickery's raspberry and blueberry cheesecake pavlova
Why make the hard choice between cheesecake or pavlova when you can combine the two?
Phil Vickery's summer creation might sound like culinary craziness, but it tastes indulgently delicious.
Prep time: 10 minutes
Cooking time: 10-12 minutes
200g egg whites at room temperature (roughly 4-6 medium eggs)
Pinch cream of tartar
400g castor sugar
1 tsp cornflour
1 tsp Balsamic vinegar
2 tsp vanilla essence
1 x 200g tubs full fat soft cheese
1 x 397g can condensed milk
100g fresh raspberries
Finely grated zest and juice of 2 large lemons
Preheat the oven to 120° C
Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
Add half the sugar and whisk again, then finally add the rest of the sugar, whisking until very glossy and stiff. Do not over whisk.
Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, then mix well. Spoon baking parchment roughly two 15cm discs, and place into the pre heated oven and cook for 1 hour 15 minutes.
Whisk the cream cheese and condensed milk together for 10 minutes. Add the fruits (and raspberry juice) and mix well, and finally add the lemon juice and zest and mix carefully.
Spoon onto the base meringue and top with the other. Dust with icing sugar and chill for 1 hour. Cut and serve with raspberry sauce and thick pouring cream.