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.

Serves: 7-8Prep time: 10 minutesCooking time: 10-12 minutes

Ingredients

200g egg whites at room temperature (roughly 4-6 medium eggs)pinch cream of tartar400g castor sugar1 tsp cornflour1 tsp Balsamic vinegar2 tsp vanilla essence1 x 200g tubs full fat soft cheese1 x 397g can condensed milk100g blueberries100g frozen raspberries, defrostedfinely grated zest and juice of 2 large lemons

Method

• 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.

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