Mini Pavlovas

Raspberry cheesecake Pavlova


3 egg whites

3/4 cup sugar

1/2 tea spoon cream of tartar

1 table spoon white vinegar

1 package cream cheese

1 cup of powdered sugar

1 cup of heavy cream

Raspberry jam


Eggs must be at room temp !

Beat egg whites , as soon as it starts to foam at cream of tartar.

Slowly add sugar and continue beating with mixer

Add vinegar and beat till stiff shinny peaks

Using a piping bag, pipe onto a parchment paper or silicone mat round ball looking shape. About 2 inch apart

Bake at 275 for 2 hours .

Turn off oven after done and leave in oven to cool for hour or two

Beat cream cheese with powdered sugar and heavy cream till stiff peaks ( make sure cream cheese was at room temperature)

Using a piping bag make a rose on top of the pavlova. Heat jam till it becomes liquid and pour over the cream (jam should not be hot )

You can top it with fresh fruit instead of jam.

AboutLily’s Cooking & Home

My story, I met the love of my life when I was 16 and two years later we were married. When we first got married I was not much of a cook, I would buy so many cook books and try recipes over and over again until it would turn out. I never gave up and my husband can tell you I had my share of bad cooking. The more I practiced the better I got. Now we are going on 10 years of happily married. I love to cook and create my own recipe also became a baker, I have also taken interest in doing home design and decor. In my blog I would love to share with you the recipes I create, recipes I find and love to share also tips for home decor and ideas.

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