Food, Leisure, Recipes

Pavlova Roulade with Raspberry Cheesecake Filling

4 egg whites
220g caster sugar
Pinch of salt
15ml cornflour
20ml lemon juice
50g flaked almonds
For the filling:

400g cream cheese
100g icing sugar, sifted
3ml vanilla extract
240g raspberries
Raspberries, to serve
Champagne, to serve
Preheat oven to 160°C. Line a 37cm x 32cm Le Creuset non-stick Rectangular Oven Tray with baking paper.

Using an electric mixer with the whisk attachment, beat the egg whites until stiff peaks. Gradually beat in the caster sugar and whisk until thick and glossy. Add lemon juice and sifted cornflour, whisk briefly to incorporate. Spread the mixture evenly onto the lined tray using a silicone spatula. Sprinkle over the flaked almonds. Bake for 10 minutes then turn the temperature down to 130°C and continue baking for another 5-15 minutes, until just set. Allow to cool in the baking sheet.

For the filling:

Using an electric mixer with the paddle attachment, beat the cream cheese to soften. Add the sifted icing sugar and vanilla and beat until easily spreadable.

To assemble:

Just before serving, carefully turn the meringue over onto a piece of greaseproof paper. Peel off the baking paper. Spread the cream cheese filling evenly over the surface and top with the raspberries. Gently roll the meringue up like a Swiss roll. Place on a platter and garnish with extra raspberries. Serve immediately after assembling, with champagne.