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Photo of Mini Pavlovas with Jackfruit Cream cheese Rum topping with fresh organic Cherries by Bency Koshy at BetterButter
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Mini Pavlovas with Jackfruit Cream cheese Rum topping with fresh organic Cherries

Jul-04-2016
Bency Koshy
40 minutes
Prep Time
120 minutes
Cook Time
15 People
Serves
Read Instructions Save For Later

ABOUT Mini Pavlovas with Jackfruit Cream cheese Rum topping with fresh organic Cherries RECIPE

Drawing inspiration from a fruit i have been eating from childhood but dont see many modern desserts made from them got me brain storming. And i have arrived with my Mini Pavlovas with Jackfruit cream cheese topping and fresh organic Cherries!!!!

Recipe Tags

  • Veg
  • Medium
  • Christmas
  • British
  • Baking
  • Dessert
  • Healthy

Ingredients Serving: 15

  1. For the pavlova stacks.
  2. 6 egg whites.
  3. A pinch of salt.
  4. 2tsp corn flour. 1tsp white vinegar.
  5. Sugar - 1 1/2 + 1/4 cup.
  6. Cream cheese 300grams. Whipping cream - 1 cup. vanilla extract 1 tsp. Jackfruit pureed 1/4 cup.

Instructions

  1. For the pavlovas beat the egg whites and salt till foamy. Add sugar gradually spoon by spoon alternating with corn flour and vinegar and whisk till stiff peaks.
  2. Preheat oven to 180 degree C. Pipe the meringue mixture onto a baking sheet lined with parchment paper leaving ample gap between the stacks. Reduce the oven temperature to 140 degree C and bake them for around 1 hour to 1 1/4 hours.
  3. The pavlovas need to be dried outside and hollow and dried inside too. Take them out and cool completely.
  4. Prepare the filling by blending the ripe jackfruit leaving a little bite to the fruit . Get the cream cheese to room temperature before folding in with the fruit.
  5. Whip the cream to soft peaks and fold in with the cream cheese mixture. Dollop it on top of the pavlovas topped with fresh fruits preferably some tart fruit to balance the sweetness and serve.

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