Pavlova; Coconut Mango Cheesecake; Filling - Breville Wizz BEM200 Series Instructions And Recipes Manual

desserts

pavlova

Serves 4-6
3 x 60g egg whites
3 tablespoons water
1 cup castor sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour
Whipped cream and passionfruit pulp, for serving
1. Line a baking tray with baking paper and draw
a 20cm circle in the middle.
2. Preheat oven at 150ºC
3. Beat egg whites in the small mixing bowl on
Setting 12 until stiff peaks form.
4. Add water and continue beating. Gradually add
sugar until well combined.
5. Using Speed 3, add vinegar, vanilla and
cornflour.
6. Spread mixture into circle on prepared bake
paper. Smooth top surface and sides of pavlova
shape.
7. Bake in slow oven 150ºC for 45-50 minutes.
Turn off oven and allow pavlova to cool in oven.
8. Carefully slide pavlova from bake paper onto
serving dish. Decorate with whipped cream
and drizzle with passionfruit pulp.

CoCoNut maNgo CHeeSeCaKe

250g packet plain sweet biscuits, finely crushed
½ cup desiccated coconut
150g butter, melted

filling

250g packet light cream cheese, softened
300ml sour cream
1 x 300ml can coconut milk
3 x 60g eggs
¼ cup Malibu liquor
½ cup desiccated coconut
¼ cup caster sugar
¼ cup cornflour
1 ripe fresh mango, peeled and sliced or
200g frozen mango cheeks, thawed
1. Combine biscuit crumbs, coconut and butter in
a large bowl, mix well
2. Press biscuit crumb mixture over the base and
sides of a lightly greased and base lined 22cm
springform pan. Refrigerate for 20-30 minutes.
3. Beat cream cheese, sour cream and coconut
milk in the large mixing bowl on Speed 3 until
smooth, add eggs one at a time, then gradually
add liqueur.
4. Using Speed 1, gradually add coconut, sugar
and cornflour until combined. Increase to
Speed 3 and mix until smooth.
5. Place prepared pan onto a baking tray and
pour half of filling carefully into crumb crust,
layer mango slices then pour in remaining
filling.
6. Bake in a moderate oven 180ºC for 1 hour or
until filling is just set. Allow cheesecake to cool
in oven with door ajar.
7. Cover cheesecake with foil and refrigerate for
several hours or overnight.
Serve dusted with sifted icing sugar and tropical
fruits.
R18