The Salted Caramel Pavlova Cheesecake is a delicious summer evening treat, perfect after a BBQ or alfresco meal.
MINI PAVLOVA MERINGUES
2 large egg whites, room temperature
1/2 cup superfine baker's sugar (or cane sugar*)
1/4 teaspoon cream of tartar
3/4 teaspoon corn starch
1 teaspoons vanilla extract
½ teaspoon kosher salt
2 tablespoons salted caramel sauce
½ cup heavy whipping cream
½ cup (4oz) cream cheese, room temperature**
2 tablespoons sugar (superfine baker's sugar or cane sugar will do)
Pinch kosher salt
½ teaspoon vanilla paste or vanilla extract
1/2 cup chopped Diamond Nuts Original Glazed Walnuts, chopped
1/4 cup salted caramel sauce
MINI PAVLOVA MERINGUES
- If you have made homemade caramel sauce, let it cool completely.
- Trace six 2 inch circles on a sheet of parchment paper, about 2 inches apart. Place the parchment paper upside down on a baking sheet so you can see the circles, but won't get ink or pencil on your food. Preheat the oven to 250°F.
- Mix together the corn starch and sugar in a small bowl and set aside.
- Make sure your stand mixer bowl is completely clean. In the bowl of the stand mixer or with a hand mixer, whisk the egg whites, cream of tartar, and salt on medium-low speed until soft peaks form. With the speed on medium-high, slowly pour in the sugar and corn starch mixture in a continuous stream. Increasing the speed to high, add the vanilla extract, and whip until stiff, shiny peaks form.
- Use a spatula to dollop the whipped meringue into mounds on the circles of your parchment paper.
- Prepare your caramel sauce. You want your caramel sauce to be thin enough to drizzle, but not hot or warm. If needed, give it a 5-10 second zap in the microwave to soften. Working one at a time, drizzle 1/2 teaspoon caramel sauce on each meringue mound then use a toothpick, skewer, or chopstick to swirl and shape the meringue as desired. Use the back of a spoon to put a small indent in the center of each meringue (to help the toppings stay on top once baked).
- Bake for 45-55 minutes, or until the meringues are dry and slightly crisp to the touch, but not browned or cracked (the moisture in the air can make this take up to 10 minutes longer on a rainy day! Just keep an eye on them). Let cool on a cooling rack before topping and serving (they cool really quickly!). Meanwhile make the cheesecake mousse as below.
- In the bowl of a stand mixer fitted with the whisk attachment or a hand mixer, whip the cream on medium high speed until it begins to get frothy. Add the vanilla paste and salt and whip just until it forms soft pillowy peaks. Transfer the whipped cream to a mixing bowl and set aside.
- Without cleaning the stand mixer bowl, add the cream cheese and beat on medium high speed using the paddle attachment until soft and smooth. Scrape down the sides as needed and beat in the sugar. With the mixer on medium-low speed, slowly add the whipped cream, a little bit at a time and fold just until completely smooth. Chill while the meringues bake.
- Once ready to serve, divide the cheesecake mousse over the to top of each individual baked meringue
- Drizzle with more caramel sauce, sprinkle with chopped glazed walnuts, and top with a pinch of flaky salt.
- Serve within an hour.