Phil Vickery's Easter pavlova
Get ready to experience a Good Friday sweet treat like no other. Phil’s in the kitchen getting us ready for the Bank Holiday weekend with a show stopping pavlova, the perfect dessert for any Easter party!
Lemon & mint cheesecake pavlova
Preparation time: 10 minutes.Cooking time: 1 hour 15 minutes.
Serves: 7-8 portions
Ingredients
For the meringue:
4 medium egg whites (140g in weight) room temperature
pinch cream of tartar
250g castor sugar
3 tsp cornflour
2 tsp white wine vinegar
For the filling:
1 x 200g tub full fat soft cheese
225g double cream
½ 397g can chilled Carnation Condensed Milk
finely grated zest and juice of 3 lemons
For the mint and lemon drizzle:
6 tbsp chopped fresh mint
finely grated zest and juice of 2 large lemons
White chocolate mini eggs, to decorate
Method
1. To make the meringue, preheat the oven to 120°C, Gas ½. Mark out a 20cm circle on baking parchment and place on a greased baking sheet.
2. Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy.
3. Add half the sugar and whisk well on medium speed, then finally add the rest of the sugar, whisking until very glossy.
4. Remove the bowl from the machine and fold in the cornflour and vinegar and mix well.
5. Spoon the meringue onto the baking paper, spread to the edge of the circle and make a dip in the middle. Place into the preheated oven and cook for 1 hour 15 minutes. At the end of the cooking time, turn off the oven and leave the pavlova in the oven to cool completely.
6. To make the filling, whisk the cream cheese, cream and condensed milk together until it starts to thicken.
7. Add the lemon juice and zest and mix carefully, until it thickens further. Spoon onto the base meringue then chill for 30 minutes to set.
8. Make the drizzle at the last minute by blitzing the lemon juice, zest and mint together.
9. Decorate the pavlova with white chocolate mini eggs, spoon over the mint muddle and dust with icing sugar. Cut into large wedges to serve.