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Showstopping Pavlova with Bourbon Cheddar Cream

A slice cut from a Pavlova with Bourbon Cheddar Cream, topped generously with fresh strawberries, raspberries, blueberries, and blackberries.
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Create a spectacular, modern pavlova featuring a crisp meringue shell, marshmallow center, and a rich, unexpected Bourbon Cheddar Cream topping, garnished with fresh seasonal berries.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup superfine sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 1/4 cup sharp cheddar cheese, finely grated
  • 2 tablespoons bourbon
  • 1 tablespoon powdered sugar
  • Pinch of salt
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)

Instructions

  1. Preheat your oven to 250°F. Line a baking sheet with parchment paper and draw an 8-inch circle on the paper.
  2. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
  3. Gradually add the superfine sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form and the sugar is completely dissolved. Rub a small amount between your fingers; it should feel smooth.
  4. Gently fold in the white vinegar, cornstarch, and vanilla extract using a spatula.
  5. Spoon the meringue onto the prepared parchment paper, shaping it into a round disk within the drawn circle. Create a slight dip in the center to hold the cream later.
  6. Bake for 1 hour and 15 minutes. Turn off the oven, prop the door open slightly, and let the meringue cool completely inside the oven for at least 2 hours, or preferably overnight. This helps achieve the marshmallow texture.
  7. While the meringue cools, prepare the Bourbon Cheddar Cream. In a bowl, beat the softened cream cheese, heavy cream, powdered sugar, and salt until smooth.
  8. Beat in the grated cheddar cheese and the bourbon until just combined. Do not overmix.
  9. When ready to serve, carefully transfer the cooled meringue shell to a serving plate.
  10. Spoon the Bourbon Cheddar Cream into the center of the pavlova.
  11. Arrange the fresh berries over the cream. Serve immediately for the best texture contrast.

Notes

  • Use room temperature egg whites for the best volume when whipping the meringue.
  • For the best flavor contrast, use a sharp, aged cheddar cheese in the cream.
  • This gluten free holiday sweet holds up well if assembled a few hours before serving, but the meringue should be baked the day before.

Nutrition

Find it online: https://purecookingjoy.com/pavlova-with-bourbon-cheddar-cream/

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