Mini Pavlovas with a Cream Cheese Filling

Mini Pavlovas with Sweet Cream Cheese Filling and Mixed Berries




It’s been a while since I’ve posted a recipe, in fact its been 4 months! In those four months I have been busy working on my website, which should be up and running by the end of this week yay! I say that (with great and good intentions), but lets face it I move at a sloths pace so it might not be up by Friday, but by Monday for sure. All I have to do is write the ‘about’, which I have left for last because it’s the worst part.


Any who moving on to the recipe…



This recipe is quick, easy and simply delicious, and I mean simply cause it is so simple to make. It’s not wonderfully exciting and most of us have made/eaten pavlova, but I do find the cream cheese filling a nice addition. Oh and pavlovas are so pretty, which is reason enough to make them.


I got the pavlova recipe form Paul Gayler’s book: A Passion for Cheese, which inspired the cream cheese filling idea. In his recipe he uses the cheese quark, and adds crushed praline to the cream filling – sounds wonderful. I think a few bits of crushed praline in the filling would go down a treat. Not to mention, trying out all sorts of cheeses – cheese combined with something is always a winner.






4 egg whites

225g caster sugar

1 tsp vinegar



Cream Cheese filling:


1 tub of cream cheese (250ml)

200ml cream

2 tbls caster sugar (add more or less depending on taste)



The pavlovas can be prepared a day in advance. Preheat the oven to 110 degrees Celsius. Whisk the egg whites until they form stiff peaks and then gradually whisk in two-thirds of the caster sugar and the vinegar. Fold in the rest of the caster sugar by hand. Take 6 metal rings, +/- 7.5 cm in diameter, place them on a baking sheet and fill with the meringue (alternatively pipe it into circles on baking parchment). Carefully remove the rings and bake the meringues for 1-1 ½ hours, until crisp on the outside. Leave in the turned-off oven to cool.


Whisk the cream cheese, cream and caster together until thick.


Spoon the cream cheese filling on top of the pavlovas and top with mixed berries and drizzle with a berry syrup. To make the berry syrup, heat a handful of berries with half a cup of water and a teaspoon of caster sugar for a few minutes or until the liquid thickens and turns a berry colour. This creates a nice berry syrup to accompany the pavlovas.







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