Mini Berry Ripple Cheesecake Pavlovas

Blitz up raspberries into a puree.

Whisk egg whites to soft peaks, then start adding sugar.

Add vinegar & cornstarch.

It should now be super thick & glossy.

Spoon onto prepared trays.

Drizzle berry puree on top.

Gently swirl through the meringue.

Make a shallow crater on top.

Bake until dry to the touch.

Mix your cheesecake topping.

Spoon the cheesecake topping onto your pavlovas.

Drizzle over more berry puree.

Pile high with berries.

And devour!

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