Australian Pavlova with Comte Cheese
A classic Australian dessert featuring a crispy meringue shell topped with whipped cream and Comte cheese, adding a rich and creamy texture.
Ingredients
- ●3 large Australian egg whitesRoom temperature
- ●1 cup Granulated sugarPowdered sugar for dusting
- ●1 block (8 oz) Comte cheeseSoftened to room temperature
- ●1 cup Heavy creamWhipped to stiff peaks
- ●1 tsp Vanilla extractOptional
- ●1 cup Fresh berries (strawberries, blueberries, raspberries)Fresh or frozen, thawed
Instructions
- 1
Preheat the oven to 150°C (300°F).
- 2
Line a baking sheet with parchment paper.
- 3
In a large mixing bowl, beat the egg whites until soft peaks form.
- 4
Gradually add the granulated sugar and continue beating until stiff peaks form.
- 5
Transfer the meringue to the prepared baking sheet and shape into a circle.
- 6
Bake for 1 1/2 hours or until the meringue is crisp and dry.
- 7
Allow the meringue to cool completely.
- 8
In a separate bowl, whip the heavy cream until stiff peaks form.
- 9
Add the softened Comte cheese and vanilla extract (if using) and mix until combined.
- 10
To assemble the pavlova, place the cooled meringue on a serving plate and top with the whipped cream and Comte cheese mixture.
- 11
Arrange the fresh berries on top of the whipped cream and Comte cheese mixture.