Little Vintage Baking

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Desserts

Peach Pavlova

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Crispy on the outside, pillowy and marshmallowy on the inside, this meringue based dessert, pavlova, is perfect with a variety of toppings. My peach pavlova is layered with mascarpone whipped cream, macerated peaches, honey and chopped pistachios. It’s light, not overly sweet, and absolutely delicious.

peach pavlova

Pavlova Ingredients

  • Egg whites – the foundation of the pavlova, the main ingredient
  • Cream of tartar – helps prevent the egg whites from collapsing, keeping the meringue stable, and also helps prevent weeping after the pavlova is baked
  • Cornstarch – helps the center of the pavlova become thicker, and more marshmallowy
  • Granulated sugar – Sugar is necessary in making a meringue. Don’t reduce the sugar as it’s needed to make a proper meringue.
  • Vanilla – flavor
peach pavlova

Tips for perfect pavlovas:

  • Avoid baking pavlovas in high humidity – Sugar can absorb water from the surrounding environment, so when this happens and the sugar absorbs too much, the pavlova can weep.
  • A stand mixer is a recommended for pavlovas. Hand mixers will work too, but it will take a few minutes longer, and require a bit of more work. Avoid hand whisking.
  • Adding the sugar slowly to the meringue ensures that the sugar is dissolving. Undissolved sugar can cause weeping (leaking water) after being being baked.
  • Don’t over beat the egg whites before adding sugar. If you beat the egg whites too much and they become grainy, you’ll have to start over. Over beaten egg whites can lead to a weeping, cracked and sunken pavlova.
  • A bit of cracking, and the center of the pavlova sinking a bit, is completely normal. When the center sinks and pulls away from the sides, it’s likely the egg whites were over beaten, causing the egg protein structure to collapse. Ensuring that your oven temperature is correct, and the oven isn’t opened during or right after baking, will help prevent cracking.
peach pavlova

How to make pavlova

  • Preheat the oven to 275F and draw a 6″ circle on a piece of parchment.
  • Whisk the egg whites until foamy.
  • Beat in the cream of tartar, and beat the whites until soft peaks form.
  • Beat in the sugar and cornstarch a couple tablespoons at a time.
  • Beat until the meringue is thick and glossy.
  • Pile the meringue in the center of the 6″ circle, smoothing out the meringue and creating a design with an offset spatula.
  • Bake for 50-60 minutes, then reduce the temperature to 250F. Do not open the oven.
  • Bake for an additional 45 minutes.
  • Turn off the oven, leave the oven closed, and turn on the oven light.
  • Leave the pavlova to cool in the oven for at least an hour or up to overnight.
peach pavlova

Peach Pavlova toppings

  • Mascarpone whipped cream – Mascarpone, cream, powdered sugar and vanilla are beaten together to medium peaks and layered onto the pavlova.
  • Macerated peaches – Peaches are mixed with brown sugar and a pinch of salt, then left to soften. The peaches are strained, reserving 1 tablespoon of juice. Layer the peaches over the mascarpone cream.
  • Honey – Whisk together the reserved peach juice and honey and drizzle over the peaches.
  • Chopped pistachios – Sprinkle chopped pistachios over the pavlova for a little crunch.
peach pavlova

If you make my peach pavlova, let me know! Drop a comment below or tag me on Instagram.

Enjoy! 

Ash xx

For more meringue based desserts, check out these recipes:

Summer Berry Eton Mess Cheesecake

Berry Lemon Layered Pavlova

Lemon Meringue Cheesecake

Sweet Potato Pie with Toasted Marshmallow Meringue

peach pavlova
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Peach Pavlova

Crisp on the outside, soft and marshmallow-like on the inside, topped with mascarpone whipped cream, fresh peaches, honey and chopped pistachios.
Prep Time30 mins
Cook Time1 hr 35 mins
Cool2 hrs
Total Time4 hrs 5 mins
Course: Dessert
Keyword: honey, mascarpone whipped cream, pavlova, peach pavlova, pistachio
Servings: 12

Equipment

Ingredients

Pavlova

  • 6 large (210) egg whites, room temperature
  • ⅛ teaspoon cream of tartar
  • 1 ½ cups (285g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract

Peaches

  • 2 large (2 cups/340g) peaches, sliced
  • 2 tablespoons light brown sugar, packed
  • pinch of salt

Mascarpone Whipped Cream

  • 1/2 cup (114g) mascarpone cheese, cold
  • 1 cup (227g) heavy cream, cold
  • ¼ cup (28g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup (84g) honey
  • ¼ cup (28g) chopped pistachios

Instructions

Pavlova

  • Preheat the oven to 275F. Line a baking sheet with parchment paper and draw a 6" circle. It doesn't have to be exact. Flip the parchment so the circle is underneath.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy. 
  • Beat in the cream of tartar.
  • Increase the mixer speed to medium-high and beat the whites to soft peaks.
  • Whisk together the sugar with the cornstarch.
  • While continuing to beat the egg whites, gradually add the sugar mixture (a couple tablespoons at a time) and beat until glossy and stiff peaks form.
  • Spoon the meringue onto the parchment circle. Use an offset spatula to spread the meringue evenly to the edges of the circle. Create design into the meringue (see my reels on Instagram)
  • Bake for 60 minutes or until the meringue starts to turn a very pale tan color.
  • Reduce the heat to 250°F (do not open the door) and continue to bake for 45 minutes. 
  • Turn off the oven, (do not open the door) and turn on the light. Leave the meringue sitting in the cooling oven for hour, up to overnight. The center will collapse and you might see some cracks – totally normal.

Macerate Peaches

  • In a large bowl combine the peaches, brown sugar and salt.
  • Stir until well mixed. Cover with plastic wrap and chill in the refrigerator for 1 hour.
  • With a strainer, strain the peaches over a bowl, reserving 1 tablespoon of peach juice.

Mascarpone Whipped Cream

  • In the bowl of a stand mixer fitted with the paddle attachment, on low medium speed beat the mascarpone until smooth, about 2 minutes.
  • Pour in the cream, powdered sugar and vanilla, and beat until medium peaks form. (not soft peaks but not stiff, somewhere in between)

Assemble Pavlova

  • Top the pavlova with the whipped cream.
  • Layer the peaches on top of the whipped cream.
  • Combine the honey with 1 tablespoon of the reserved peach juice.
  • Drizzle the honey mixture over the peaches.
  • Sprinkle the top with chopped pistachios, then serve.

Notes

Pavlova can be made a day in advance with out the toppings. Keep the meringue in a cool, non-humid space.  I recommend a cold oven.
Once topped the pavlova is best the day it’s made as the pavlova will start to soften.

Raspberry Earl Grey Eclairs

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These raspberry Earl Grey eclairs are not only simple to make, but they’re also incredibly delicious. Light, airy, and crisp choux pastry eclairs are filled with homemade raspberry jam, and Earl Grey tea pastry cream, topped with raspberry glaze and decorated with fresh raspberries, a sprinkling of freeze dried raspberries and edible flowers. They are perfect for for a special occasion.

eclairs

Eclair Components

  • Choux Pastry (Eclair shells)
  • Quick raspberry jam (store bought will work too)
  • Earl Grey pastry cream
  • Raspberry Icing
  • Decorations – fresh raspberries, freeze dried raspberries and edible flowers
eclair

Choux Pastry

My recipe for choux pastry is an adaptation of Cook’s illustrated from the Baking Illustrated cookbook. Works perfectly every time. Choux pastry is also used for making cream puffs, profiteroles, and choux au craquelin.

How to make eclairs:

  • Combine butter, milk, water, sugar, and salt in small saucepan over medium heat, and bring to a boil.
  • Once boiling, remove from the heat and stir in the flour.
  • Place the saucepan over low heat, stirring constantly for 2-3 minutes. The flour mixture will look shiny, and tiny beads of fat are seen on the bottom of the pan.
  • Place the dough into the bowl of a food processor. Let the dough for cool until it reaches 160F, otherwise the dough could end up tasting too eggy.
  • With the processor on, steadily stream in the eggs. Once the eggs have been added, scrape down the bowl.
  • Process the dough for 30 more seconds, then place in a piping bag fitted with a 1/2″ French star piping tip.
  • Pipe 5″x 1″ logs, at a 45 degree angle, trying to keep them an even thickness.
  • Bake until the eclairs are puffed up and golden brown. They should sound hollow when tapped.
eclairs

Earl Grey Pastry Cream

The pastry cream can be made up to four days in advance and kept in the refrigerator. You can use it the day it’s made, but it needs to chill and firm up before using.

Earl Grey tea is is infused into half and half to give a strong tea flavor in a medium saucepan. Eggs, sugar, and salt are whisked together until light and thickened slightly. Cornstarch is whisked in. The milk mixture is removed from the heat and the egg/sugar mixture is whisked into the half and half/tea mixture in a steady stream. You don’t want to cook the eggs.

The mixture is then put back over the heat and cooked until thick and bubbling. Remove from the heat and whisk in the butter and vanilla. Push the mixture through a fine mesh sieve to catch any stray egg bits. Cover the pastry cream with plastic wrap on the surface to prevent a skin from forming. Refrigerate until chilled through, about 4 hours.

Quick Raspberry Jam:

This raspberry jam is super simple and quick to make. Raspberries, sugar and lemon juice are cooked down until thick. Then the mixture is pushed through a fine mesh sieve. The jam is ready to use once it is cooled.

eclairs

How to fill eclairs:

  • Fit one piping bag with raspberry jam and the other with pastry cream.
  • Use a medium round piping tip (I used a Wilton 12A) to poke 5 holes, evenly spaced, on the bottom of the eclair.
  • Pipe raspberry filling into holes 2 and 4, about 1 1/2 teaspoons per hole.
  • Pipe pastry cream into holes 1, 3 and 5, filling up the eclair. You will know they are full as they will no longer sound hollow when tapped, and the eclair will feel heavier.
eclairs

Raspberry Glaze and Decoration

This easy raspberry glazes requires only 2 ingredients. Remaining raspberry jam and powdered sugar. They are whisked together to make a glaze that is thick enough for coating, but thin enough as to not break the eclairs when dipping.

I decorated my eclairs with halved raspberries, edible flowers and petals and freeze dried raspberries. You can get them here, or from Target.

If you make my raspberry earl grey eclairs, let me know! Drop a comment below or tag me on Instagram.

Enjoy! 

Ash xx

For more tea related recipes, check out these posts:

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

London Fog No Churn Ice Cream with Honey Shortbread

Lemon Jasmine Scones

eclairs
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Raspberry Earl Grey Eclairs

Light, airy and crispy choux pastry eclairs filled with raspberry jam, and Earl Grey
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: French
Keyword: choux pastry, earl grey, eclairs, raspberry, raspberry earl grey eclairs
Servings: 10 – 12 eclairs

Equipment

Ingredients

Earl Grey Pastry Cream

  • 1 ½ cups (341g) half and half
  • 3 bags Earl Grey tea
  • 5 tablespoons granulated sugar
  • 1/8 teaspoon fine sea salt
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 2 tablespoons unsalted butter, room temperature
  • 1 ½ teaspoons pure vanilla extract

Raspberry Jam

  • 2 cups (16oz) raspberries, fresh or frozen
  • ¼ cup (48g) granulated sugar
  • 1 teaspoon pure vanilla extract

Eclairs

  • 2 large eggs
  • 5 tablespoons unsalted butter, cut into cubes
  • 3 tablespoons whole milk
  • 3 tablespoons water
  • 1 ½ teaspoons granulated sugar
  • ¼ teaspoon fine sea salt
  • ½ cup (60g) all purpose flour

Raspberry Glaze

  • 1 cup (114g) powdered sugar
  • 4 tablespoons reserved raspberry jam
  • Halved raspberries, edible flowers, and freeze dried raspberries, for decoration (optional)

Instructions

Earl Grey Pastry Cream

  • In a medium saucepan over medium-low heat, combine the half and half and tea bags.
  • Bring the mixture to just a simmer. Remove from the heat and steep the tea in the half and half for 10 minutes.
  • Remove the tea bags, getting as much liquid as possible out of the tea bags. Discard the tea bags.
  • Whisk in 3 tablespoons of sugar and the salt and bring to a simmer.
  • Meanwhile, in a medium bowl, combine the remaining 2 tablespoons of sugar and egg yolks and whisk until fully mixed and lightened, about 45 seconds.
  • Whisk in the cornstarch until thickened, for about a minute.
  • When the half and half mixture is simmering, remove the saucepan from the heat. Carefully whisk the egg mixture into the half and half mixture in a slow steady stream, whisking constantly to ensure the eggs don't scramble.
  • Place the pan over medium heat, whisking continuously until the pastry cream thickens and slow bubbles pop on the surface.
  • Remove from the heat and whisk in the butter and vanilla.
  • Strain the mixture through a fine mesh sieve into a clean bowl to remove any curdled bits, and to smooth out the cream.
  • Cover the surface of the pastry cream with plastic wrap so that a skin doesn't form. Allow the pastry cream to cool to room temperature.
  • Chill the pastry cream in the fridge until completely chilled, about 4 hours, preferably overnight before using.

Raspberry Jam

  • In a saucepan, heat the raspberries, sugar and lemon juice over medium heat. Bring to a boil, stirring occasionally to prevent burning.
  • Reduce raspberry mixture until it has thickened and reduced, about 10-15 minutes. Strain mixture through a sieve into a bowl. Place into the refrigerator to chill.

Eclairs

  • Preheat the oven to 425F. Spray a large cookie sheet with cooking spray then line with parchment paper.
  • Whisk together the eggs and egg white into a measuring cup. You should have 1/2 cup. Discard any excess egg mixture.
  • Place the butter, milk, water, sugar and salt into a small saucepan over medium heat.
  • When the mixture comes to a boil, remove the pan from the heat, and stir in the flour. Keep stirring until the mixture clears the side of the pan.
  • Place the pan over low heat, stirring and smearing the mixture, until it is slightly shiny and small beads of fat appear on the bottom of the pan, about 2 minutes.
  • Transfer the dough to a food processor. Let cool until the temperature reaches 160F. Alternatively, process for 15 seconds with the feed tube open to cool it down.
  • With the processor running, pour in the egg mixture in a slow and steady stream.
  • Scrape down the bowl with a spatula, then process the mixture again for an additional 30 seconds. The pastry should be smooth, thick and sticky.
  • Transfer the pastry to a piping bag fitted with a French star attachment (Ateco 869).
  • Use a bench scraper to scrape the pastry towards the piping tip.
  • Pipe the paste into 12 – 5"x1" strips, about 1" apart on the cookie sheet.
  • Dip your finger into a bowl of cold water to even out and clean up the eclair shape.
  • Bake for 15 minutes. Reduce the temp to 375 and bake for an additional 10 minutes, until the eclairs are golden brown. Do not open up the oven until the eclairs are baked.
  • Cool completely. The eclairs should sound hollow when tapped.

Fill the Eclairs

  • Fit one piping bag with raspberry jam (reserve 4 tablespoons for the glaze) and the other with pastry cream.
  • Use a medium round piping tip (I used a Wilton 12A) to poke 5 holes, evenly spaced, on the bottom of the eclair. 
  • Pipe raspberry filling into holes 2 and 4, about 1 1/2 teaspoons per hole.
  • Pipe pastry cream into holes 1, 3 and 5, filling up the eclair. You will know they are full as they will no longer sound hollow when tapped, and the eclair will feel heavier.

Raspberry Glaze

  • Whisk together the reserved raspberry jam and powdered sugar until well combined.

Glaze and Decorate the eclairs

  • Dip the tops of the eclairs into the raspberry glaze. Place onto a cooling rack.
  • Decorate the eclairs with halved raspberries, edible flowers and freeze dried raspberries. Serve room temperature or slightly chilled.

Notes

Eclair and pastry cream adapted from Baking Illustrated.
Unfilled pastry shells can be stored at room temperature for 1 day, or frozen for up to 3 months. 
To crisp up eclair shells that have softened, pop them into a 300F oven until crisp and warmed through. 
Pastry cream can be prepared in advance and refrigerated until ready to use, for up to 4 days. Make sure to cover with plastic wrap touching the entire surface of the pastry  cream to prevent it from forming a skin.
Eclairs are best the day they are baked and filled.

No Bake Tiramisu Cheesecake

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Sometimes I get a recipe idea stuck in my head that I have to make right away. I have to know if it is as amazing as I think it will be. This no bake tiramisu cheesecake is one of those recipes. And let me tell you, it does not disappoint. Rich and creamy with the familiar flavors of tiramisu – coffee, coffee liqueur, cocoa and mascarpone, this cheesecake requires no baking and is the perfection fusion of cheesecake and tiramisu. Layered with a graham cracker crust, smooth cheesecake filling and coffee and coffee liqueur soaked ladyfingers, this incredibly delicious cheesecake can be made in advance and is a total crowd pleaser.

Tiramisu No Bake Cheesecake

Cheesecake Crust

Some tiramisu fans might be wondering why I didn’t use ladyfingers in the crust and instead used graham crackers. I tried it with both, making a ladyfinger version with cocoa and then a traditional graham cracker crust and found the simple graham cracker crust to have a better texture and flavor. And, in my opinion, it’s what makes a cheesecake a cheesecake, ya know? It’s the perfect base to the decadent cheesecake filling.

Tiramisu No Bake Cheesecake

Cheesecake Filling

Tiramisu wouldn’t be a tiramisu without mascarpone cheese. So in addition to cream cheese, I have added mascarpone to the recipe. To further make this a tiramisu cheesecake, I added coffee and Kahlua (or coffee liqueur of your choice).

Since this cheesecake is a no bake cheesecake, this version gets its lighter texture from whipped cream. Cream cheese, mascarpone, powdered sugar, vanilla, salt, coffee, and coffee liqueur are beaten until silky and smooth. Chill for 30 minutes. Beaten whipped cream is folded into the cream cheese mixture to make a smooth, creamy and rich cheesecake filling. Spoon half of the cheesecake filling to the graham cracker crust.

Tiramisu No Bake Cheesecake

Ladyfinger Layer

The cheesecake layer is broken up by a layer of soaked ladyfingers, also found in traditional tiramisu. Ladyfingers will break and dissolve quickly so the cookies only need to be soaked in the coffee/coffee liqueur mixture for about a 1-2 seconds per side. This layer is placed on top of the first layer of cheesecake. Smooth out the remaining cheesecake filling over the top of the ladyfingers and chill for at least 6 hours, preferably overnight. I think it tastes better the second day, after the flavors have gotten to really meld together and it’s super cold.

Tiramisu No Bake Cheesecake

Before serving, add a layer of freshly whipped cream. I piped mine in little mounds, but you can pile it on any way you like. Sprinkle the whole surface with a dusting of cocoa powder, then immediately serve.

If you make this no bake tiramisu cheesecake, let me know! Drop a comment or tag me on Instagram. 

Enjoy!

Ash xx

For more cheesecake recipes, check out these posts:

Summer Berry Eton mess Cheesecake

Lemon Meringue Cheesecake

Cherry Swirl Biscoff Cheesecake Bars

Raspberry Swirl Cheesecake Brownies

No Bake Tiramisu Cheesecake
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No Bake Tiramisu Cheesecake

Creamy and decadent no bake tiramisu cheesecake made with mascarpone, coffee, and coffee liqueur, with a layer of coffee and coffee liqueur soaked ladyfinger cookies in between, all on top of a graham cracker crust.
Prep Time30 mins
Chill6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Servings: 8 – 10 servings

Equipment

Ingredients

Graham Cracker Crust

  • 2 cups (170g) graham cracker crumbs (about 16 full sheet graham crackers)
  • 6 tablespoons unsalted butter, melted and cooled
  • ¼ teaspoon fine sea salt

Tiramisu Cheesecake Filling

  • 2 8oz packages cream cheese
  • 1 cup (227g) mascarpone cheese
  • 1 ¼ cup (283g) powdered sugar
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon fine sea salt
  • ¼ cup (57g) Kahlua, or coffee liqueur
  • 2 teaspoons espresso powder
  • 1 ¼ cup (284g) heavy cream

Ladyfinger Layer

  • ¾ cup (170g) hot water
  • ¼ cup (57g) Kahlua, or coffee liqueur
  • 2 teaspoons espresso powder
  • 10-12 ladyfinger cookies

Whipped Cream

  • 1 ¼ cup (284g) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • cocoa powder, for dusting

Instructions

Graham Cracker Crust

  • Line the bottom of a 9" springform pan with parchment paper.
  • Combine the graham cracker crumbs, melted butter and salt and mix with until evenly moistened.
  • Press the crumbs evenly into the bottom of the springform pan.
  • Refrigerate for at least 30 minutes.

Tiramisu Cheesecake

  • In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using a hand mixer, beat the cream cheese and mascarpone until smooth and creamy.
  • Add the powdered sugar, salt, espresso powder, coffee liqueur and vanilla extract and continue to mix on medium speed until fully smooth and incorporated.
  • Place the bowl into the refrigerator to keep chilled.
  • Whisk together the hot water, coffee liqueur and espresso. Let the mixture cool.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using a hand mixer, on medium speed, beat the heavy cream until stiff peaks form.
  • Remove the cheesecake filling from the refrigerator and gently fold in the whipped cream.
  • Pour half of the cheesecake mixture onto the prepared, chilled crust.
  • Dip a ladyfinger into the coffee mixture for 1-2 seconds, and immediately place it on top of the cheesecake layer. Repeat dipping the ladyfingers until they completely cover the first layer of cheesecake. You might have to break a few ladyfingers into pieces first so that they fit in place.
  • Pour and gently spread the remaining cheesecake on top of the ladyfinger layer. Refrigerate the cheesecake for at least 6 hours.
  • Run a butter knife around the edge of the cheesecake. Remove the cheesecake from the springform pan.

Whipped Cream Topping

  • Using a stand mixer fitted with a whisk attachment, or a hand mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium/stiff peaks form, about 3-4 minutes.
  • Pipe dollops or evenly spread the whipped cream over the top of the cheesecake.
  • Using a small sieve, dust cocoa powder evenly over the top of the whipped cream. Serve immediately.

Notes

No bake tiramisu cheesecake can be made in advance up to two days. Add whipped cream just before serving.

Berry Lemon Layered Pavlova

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I’m welcoming in spring with this over the top, crazy delicious berry lemon layered pavlova. This layered pavlova has crunchy, chewy layers of meringue topped with fresh whipped cream, silky and fluffy lemon curd cream, sweet and tangy mixed berry compote all topped with a mix of fresh blackberries, strawberries, raspberries and blueberries. It’s chewy, marshmallowy, sweet, tangy and so, so good.

Berry Lemon Pavlova Layer Cake

Pavlova Layers

The pavlova layers for this cake consist of three 8″ rounds of vanilla meringue. I used cake pans to trace the 8″ rounds onto parchment paper. I was able to fit all 3 on a half cookie sheet, but you can also bake the meringue layers in batches if you need to. The layers are baked until crisp and chewy while still remaining marshmallowy in the center. The meringue layers are then left in the oven to cool gradually. If they cool too fast they are prone to collapsing. Be careful moving the layers after they are baked as they are delicate and can fall apart easily, but no worries if they do crack or break. They can still be used and are still yummy!

Berry Lemon Pavlova Layer Cake

Lemon Cream

This lemon cream. I’m telling you, once you make this, you will never see lemon curd the same way. Adapted from the amazing Dorie Greenspan, this lemon cream recipe is perfection. The recipe is similar to that of a lemon curd but once the curd has cooked, it is cooled down a bit then whipped with butter to create a silky, creamy and fluffy lemon cream. Insanely good.

Berry Lemon Pavlova Layer Cake

Mixed Berry Compote

Any combination of berries works for this recipe. I used a combination of strawberries, blackberries, raspberries and blueberries. I used the same berries to sprinkle between the layers and to decorate the top. Cook the berries with a squeeze of lemon juice and a little bit of sugar until reduced and thickened. Let the compote cool before using.

Whipped Cream

Because of having multiple creamy components to this dessert, I only made a small batch of whipped cream for this layered pavlova, but if you want more pillowy dollops of whipped cream, double the recipe.

Berry Lemon Pavlova Layer Cake

Assembly

Assemble the layered pavlova by topping a layer of meringue with 1/3 of the whipped cream and swirling in 1/3 of the lemon cream. Top with a 1/3 of the mixed berry compote and a mix of fresh berries. I didn’t measure the berries, but I used somewhere between 1/2 -2/3 cup of berries on the first and second layers and loaded up the top.

Repeat with a second layer of meringue, 1/2 of the remaining whipped cream, lemon curd cream, mixed berry compote and fresh berries. Place the last layer on top, followed by the remaining whipped cream, lemon cream curd, and mixed berry compote. Pile on more berries on top for decoration. Serve and enjoy!

Berry Lemon Pavlova Layer Cake

If you make my berry lemon layered pavlova, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more berry recipes, check out these posts:

Triple Berry Crumble Pie

Blackberry Pie Bars

Roasted Strawberry Malt Ice Cream

Raspberry Swirl Cheesecake Brownies

Berry Lemon Pavlova Layer Cake
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Berry Lemon Layered Pavlova

Layers of meringue filled with whipped cream, lemon curd cream, mixed berry compote and fresh berries
Prep Time1 hr
Cook Time45 mins
Chill3 hrs
Total Time4 hrs 45 mins
Course: Dessert
Keyword: berry compote, berry lemon pavlova, layered pavlova, lemon cream, mixed berries, pavlova, whipped cream
Servings: 8 – 12 servings

Equipment

Ingredients

Lemon Curd Cream

  • ½ cup (99g) granulated sugar
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 6 tablespoons lemon juice
  • 10 tablespoons (141g) unsalted butter, room temperature

Pavlova Layers

  • 6 large (210g) egg whites, room temperature
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon cream of tartar
  • 1 ½ cups (297g) granulated sugar
  • 1 teaspoon pure vanilla extract

Mixed Berry Compote

  • 1 ½ cups (180g) mixed berries
  • 1 ½ tablespoons granulated sugar
  • 1 teaspoon lemon juice

Whipped Cream

  • 1 cup (227g) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 cups (300g) fresh mixed berries (hull and halve strawberries)

Instructions

Make the Lemon Curd Cream.

  • Make the lemon curd cream first so that it has time to chill. Set a fine mesh strainer over the container of a blender.
  • Combine the sugar and the lemon zest in a medium saucepan. Rub the sugar and zest together between your fingers until the sugar is moist, clumpy, and very aromatic.
  • Whisk in the eggs. Whisk in the lemon juice.
  • Place the saucepan over medium-low heat. Cook, whisking contantly until the mixture reaches 180F on an instant read thermometer. The curd will start to thicken and leave tracks before it reaches 180F.
  • Remove the curd from the stove and immediately strain the mixture in the strainer over the blender container. Discard the zest and any curdled egg.
  • Let the curd rest at room temperature in the blender container, stirring occasionally, until it cools to 140F. This can take about 10 minutes.
  • Place the lid on the blender and turn on high. Remove the lid and add the butter, a couple tablespoons at a time.
  • Once all the butter has been added, place the lid back on, and keep blending for 2-3 minutes to get perfectly creamy, light and airy lemon curd cream.
  • Pour the cream into a storage container and press a piece of plastic wrap against the surface to prevent a skin from forming. Chill the cream for at least 3 hours or overnight. 

Make the pavlova layers.

  • Preheat the oven to 250F. Line a baking sheet with parchment paper and draw three 8-inch circles on the parchment paper. (I traced 8-inch cake pans.)
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy. 
  • Add the salt and cream of tartar.
  • Increase the mixer speed to medium-high and beat the whites to soft peaks.
  • While continuing to beat the egg whites, gradually add the granulated sugar (a couple tablespoons at a time) and beat until glossy and stiff peaks form.
  • Divide the meringue evenly between the three circles. Use an offset spatula to spread the meringue evenly to the edges of the circles.
  • Bake for 35-40 minutes, or until the meringues are dry and crisp on the outside and the edges can be lifted off the sheets. They should still be marshmallow-like on the inside.
  • Turn off the oven and prop the oven door open with a wooden spoon. Allow the pavlova layers to cool completely in the oven.

Make the mixed berry compote.

  • Place the berries, sugar and lemon juice in a small saucepan over medium-low heat.
  • Bring the mixture to a boil over medium heat, stirring occasionally. 
  • Once boiling, reduce the heat to medium. Use a wooden spoon or a potato masher to muddle and mash the fruit.
  • Continue cooking, stirring often, until the compote has reduced to about half its volume, about 5 minutes.
  • Remove from the heat. Cool completely.
  • Compote can be stored in an airtight container in the refrigerator for up to a week.

Make the Whipped Cream.

  • In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.

Assemble the layered pavlova.

  • Carefully peel one of the meringue layers off of the parchment paper and place on a serving plate. Be careful as the layers are delicate.
  • Top with 1/3 of the whipped cream.
  • Top with 1/3 of the lemon curd cream.
  • Swirl in 1/3 of the mixed berry compote.
  • Sprinkle with a mixture of blackberries, raspberries, blueberries, and stawberries.
  • Place the second layer of meringue on top.
  • Top with another 1/3 of the whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with a mixture of fresh berries.
  • Top with the last layer of meringue.
  • Top with the remaining whipped cream, lemon curd cream, and mixed berry compote. Sprinkle with the remaining fresh berries.
  • The pavlova should be served immediately, or refrigerated for up to 4 hours.

Notes

Lemon Curd Cream recipe adapted from Baking: From My Home to Yours by Dorie Greenspan.

Lemon Meringue Cheesecake

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It’s my birthday week over here, and I’m starting this week off with a bang. One of my favorite cheesecakes and one that is most definitely worth making on repeat. My lemon meringue cheesecake combines the best of both worlds. Rich, creamy and silky cheesecake topped with sweet tart lemon curd, toasted marshmallowy meringue and baked on a crispy graham cracker crust, like lemon meringue pie. This cheesecake is so, so delicious, and makes an impressive dessert for any occasion.

Lemon Meringue Cheesecake

Tips for Cheesecake Success

Super important, make sure your cheesecake ingredients are room temperature. If they’re too cold, the mixture could end up lumpy or curdled. The cheesecake mixture comes together pretty quickly in the bowl of stand mixer. Once the eggs are added, do not over beat. Eggs trap air and this could cause the cheesecake to puff and deflate. It’s best to do the heaviest beating when mixing the cream cheese and sugar. This ensures your cream cheese is smooth so you won’t feel like you will have to over mix to smooth out lumps when the remaining ingredients are added and mixed.

Prep the springform pan for the water bath by wrapping it with foil. The best foil to wrap your springform pan in, is 18″ wide heavy duty aluminum foil. This foil is long enough to wrap the pan without coming up short, which could allow the water to seep in. Double layer the foil for extra protection. The foil pan is then placed in a roasting pan, or a large pan (I’ve used a 14″ cake pan many times), and filled with hot water, halfway up the outside of foiled pan. The cheesecake is baked slowly in the water bath for about an hour/hour and fifteen. When the cheesecake is done baking, turn the oven off, prop the oven door open and let it slowly cool in the oven for 45 minutes. This process is crucial for preventing cracks. Cooling the cheesecake too fast can cause cracking.  Finishing cooling at room temperature for 2-3 more hours.

Lemon Meringue Cheesecake

The base of the cheesecake is a traditional graham cracker crust that is baked to golden brown before adding the cheesecake mixture. The cheesecake consists of cream cheese, eggs, egg yolks, sugar, lemon juice, lemon zest, vanilla and a little bit of heavy cream. I prefer to use Philadelphia brand cream cheese for my cheesecakes. It’s consistent quality and flavor, and a brand I know I like to bake with. Use a cream cheese you enjoy eating, but also one that doesn’t have a lot of odd ingredients and fillers.

Lemon Meringue Cheesecake

Lemon Curd

When the cheesecake is nearly at room temperature, make the lemon curd. While the lemon curd is just warm, and the cheesecake is room temperature, spread the curd over the top of the cake. Cover the curd with plastic wrap to prevent a film from forming. Then chill the cheesecake for 3 more hours in the refrigerator. This will allow the curd to set up completely and also for the cheesecake to be properly chilled through.

Lemon Meringue Cheesecake

Toasted Meringue

Before serving the cheesecake, prepare the meringue topping. This meringue comes together quickly and requires no cooking or sugar syrup. Just beat room temperature egg whites with cream of tartar and a pinch of salt until foamy. Increase the mixing speed, slowly add in the sugar and whip until thick and glossy. I use a small kitchen torch (always good to have on had for baking projects) to toast the meringue.

Lemon Meringue Cheesecake

If you make my lemon meringue cheesecake, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more cheesecake recipes, check out these posts:

Summer Berry Eton Mess Cheesecake

Raspberry Swirl Cheesecake Brownies

Lemon Meringue Cheesecake
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5 from 1 vote

Lemon Meringue Cheesecake

Rich and creamy lemon cheesecake with a crispy graham cracker crust topped with sweet tart lemon curd and toasted marshmallowy meringue
Prep Time45 mins
Cook Time1 hr 15 mins
Cooling Time6 hrs
Course: Dessert
Servings: 15 servings

Ingredients

Graham Cracker Crust

  • 1 ½ cup (150g) graham cracker crumbs, about 10 graham cracker sheets
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (84g) unsalted butter, melted
  • pinch of salt

Lemon Cheesecake

  • 5 (8oz) blocks (1130g) cream cheese, room temperature
  • 1 ⅓ cups (266g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature

Lemon Curd

  • 1/2 cup (100g) granulated sugar
  • zest from a lemon
  • 3 large egg yolks
  • 1 large egg
  • 1/2 cup (120ml) lemon juice
  • pinch of salt
  • 2 tablespoon unsalted butter, room temperature

Meringue Topping

  • 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1/2 cup (100g) granulated sugar

Instructions

Make the crust.

  • Heat the oven to 325F. Line the bottom of a 9" springform pan with parchment paper.
  • Combine the graham cracker crumbs, sugar, melted butter and salt and mix with until evenly moistened.
  • Press the crumbs evenly into the bottom of the springform pan.
  • Bake the crust for 12-14 minutes, or until lightly browned around the edges.
  • Cool the crust completely. Cut (2) 18" pieces of heavy duty aluminum foil. Criss-cross the pieces so that they overlap, and tightly wrap the foil around the pan and up to the edges of the pan. This size of foil is critical to make sure that the pieces aren't too small, which could allow leaking. Set aside and make the filling.

Make the Cheesecake.

  • In the bowl of the stand mixer, place the softened cream cheese. Beat on medium speed to combine and break up the cream cheese.
  • Scrape the sides and bottom of the bowl, then beat for another minute.
  • Scrape the sides and bottom of the bowl again, then add in the sugar and salt. Beat until combined.
  • Scrape the bowl again, then beat for an additional minute, ensuring everything is well blended.
  • Add in the cream, lemon juice, lemon zest and vanilla. Beat on low until combined, about a minute.
  • Scrape the bowl. Add both egg yolks and mix until combined, about a minute.
  • Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.
  • Lightly brush the sides of the springform pan with melted butter.
  • Place the springform into a roasting pan or a large (14") cake pan. Prepare a pitcher of hot water.
  • Pour the cheesecake mixture into the pan, and use an offset spatula to smooth out the batter.
  • Place the roasting pan into the oven. Fill the roasting pan with the hot water, just enough to come halfway up the sides of the foil of the springform pan.
  • Bake the cheesecake until the cheesecake jiggles slightly, no longer appears wet and an instant read thermometer reads 150F, about 60-90 minutes.
  • Once done baking, turn off the oven. Prop the oven door open slightly with a wooden spoon. Let the cheesecake slowly cool in the water bath in the oven for 45 minutes.
  • Remove the cheesecake from the oven. Remove the foil. Place the cheesecake on a wire rack.
  • Run a small knife around the edge of the pan to loosen the cheesecake and keep it from splitting in the middle.
  • Cool the cheesecake to room temperature, about 2-3 hours.

Make the lemon curd.

  • Combine the sugar and lemon zest into a bowl. Rub the mix between your hands to release the oils of the zest. The mixture will be like wet sand.
  • Add the eggs and egg yolks to the sugar mixture and whisk to combine. 
  • Add the lemon juice and whisk to combine.
  • Pour the mixture into a medium sauce pan, and place over a medium low heat. Add the butter. Stir continuously to keep the mixture moving so your eggs don't scramble.
  • Cook the curd until thick and just beginning to bubble, or until an instant read thermometer reaches 170F. The curd will thicken more in the refrigerator.
  • Strain the curd into a clean shallow bowl, and let it sit until it reaches room temperature. 
  • Pour the curd onto the room temperature cheesecake. Use a spatula to spread the curd evenly over the cheesecake.
  • Carefully lay a piece of plastic wrap over the curd to prevent a skin from forming. Place in the refrigerator until the curd is set and the cheesecake is cold, about 3 hours.

Make the meringue topping.

  • In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar.
  • Whip the egg whites on low/medium speed until the whites are foamy.
  • Turn the mixer up to high speed and slowly pour in the sugar.
  • Whip the egg whites until stiff peaks form and the mixture is thick and glossy.
  • Top the cheesecake with the meringue. Use a kitchen torch to toast the meringue. Serve immediately.

Summer Berry Eton Mess Cheesecake

By Leave a Comment

Rich, dense, smooth and creamy, cheesecake is truly a dessert staple. Top it with with freshly whipped cream, crushed vanilla bean meringues, fresh berries and a fresh berry sauce and it’s the perfect indulgent dessert. My summer berry Eton mess cheesecake is a twist on the classic English dessert, Eton mess. Eton mess traditionally consists of macerated strawberries, whipped cream and crunchy chewy meringue. It’s kind of like a deconstructed pavlova where the ingredients are sort of just tossed together, hence, the “mess”. It may be a bit messy, but this dessert is anything but. Creamy, crunchy, rich and tangy, this summer berry Eton mess cheesecake is a lofty beauty and makes a show stopping dessert for any event.

Summer Berry Eton Mess Cheesecake

Let’s talk New York cheesecake

New York style cheesecake is generally the type of cheesecake most of people are familiar with.  This cheesecake is dense, creamy and smooth in texture. It’s rich, and hard to eat more than just a small piece – even though we try to anyway, because, well, it’s so good.

So what makes this cheesecake so different than others? In all reality, not *that* much. The ingredients in NY style cheesecake are similar in cheesecakes that are light and fluffy or soft and creamy – cream cheese, eggs, sugar and usually heavy cream or sour cream. Non NY cheesecakes can also use different types of cheese – mascarpone, quark, ricotta, etc. It’s how they’re used and the quantities that makes the most difference. In NY cheesecakes, more cream cheese is used, and cream or sour cream is also used, but a small amount is added for richness and creaminess, and extra eggs and/or egg yolks are added to also make it more dense and rich. NY cheesecakes are usually baked at a high temp first, then lowered to get that iconic NY cheesecake brown outer top but still maintain that creamy center. Oftentimes, NY cheesecakes don’t call for a water bath either.

Summer Berry Eton Mess Cheesecake

About this cheesecake recipe

Now, this cheesecake recipe is similar to that of the NY cheesecake with some exceptions. I wanted the dense, velvety and creamy cheesecake, but wasn’t sold on the firmer exterior (that occurs without the water bath) or the traditional browned top, for my Eton mess cheesecake. I wanted many of the characteristics of a NY cheesecake, for the cheesecake to be able to stand on it’s own, but also traditional enough to be topped with any sort of topping – fruit, chocolate, curds, etc.

Yes, this cheesecake requires a water bath. I know, it seems daunting, and the worry of leaks is real, but trust me on this. I’ve made many, many cheesecakes over the years, and the water bath is just so necessary to keep the cheesecake from drying out along the edges and to keep the top from cracking, and allows the cheesecake to bake more evenly. I’ve got some tips and tricks in the recipe that will keep you from getting a watery, leaky mess.

Summer Berry Eton Mess Cheesecake

The base of the cheesecake is a traditional graham cracker crust that is baked to golden brown before adding the cheesecake mixture. The cheesecake consists of cream cheese, eggs, egg yolks, sugar, lemon juice, vanilla and a little bit of heavy cream. Sour cream can be used in place of the cream, just reduce the lemon juice by a teaspoon so that it’s not too tangy. I prefer to use Philadelphia brand cream cheese for my cheesecakes. It’s consistent quality and flavor, and a brand I know I like to bake with. Use a cream cheese you enjoy eating, but also one that doesn’t have a lot of odd ingredients and fillers.

Super important, make sure your cheesecake ingredients are room temperature. If they’re too cold, the mixture could end up lumpy or curdled. The cheesecake mixture comes together pretty quickly in the bowl of stand mixer. Once the eggs are added, do not over beat. Eggs trap air and this could cause the cheesecake to puff and deflate. It’s best to do the heaviest beating when mixing the cream cheese and sugar. This ensures your cream cheese is smooth so you won’t feel like you will have to over mix to smooth out lumps when the remaining ingredients are added and mixed.

Summer Berry Eton Mess Cheesecake

Prep the springform pan for the water bath by wrapping it with foil. The best foil to wrap your springform pan in, is 18″ wide heavy duty aluminum foil. This foil is long enough to wrap the pan without coming up short, which could allow the water to seep in. Double layer the foil for extra protection. The foil pan is then placed in a roasting pan, or a large pan (I’ve used a 14″ cake pan many times), and filled with hot water, halfway up the outside of foiled pan. The cheesecake is baked slowly in the water bath for about an hour/hour and fifteen. When the cheesecake is done baking, turn the oven off, prop the oven door open and let it slowly cool in the oven for 45 minutes. This process is crucial for preventing cracks. Cooling the cheesecake too fast can cause cracking.  Finishing cooling at room temperature for 2-3 more hours. Then chill the cheesecake for 3 more hours in the refrigerator.

The berry sauce is made by simmering fresh or frozen berries, lemon juice, and sugar. Allow the mixture to simmer until thickened. At this point, you can leave the seeds and chunks of berries in as is, or you can blend, then strain the mixture for a smooth sauce. I typically strain mine for a smooth sauce. Allow the sauce to cool to room temperature before using.

Summer Berry Eton Mess Cheesecake

Fresh whipped cream requires only 3 ingredients – heavy cream, sugar and vanilla, and is super simple to make. Chill the bowl of a stand mixer and a whisk attachment in the fridge before making the whipped cream. Beat the ingredients together until the cream *just* holds stiff peaks. Spread the cheesecake with the whipped cream, reserving a little bit to pipe in between the meringues.

You can use store bought meringues or you can make your own. Find my recipe for small batch meringues here. Make the meringues according to the directions, but instead of piping the meringues, use a spoon to create rounded spoonfuls (these don’t have to be perfect, or even all that pretty), and place on a parchment lined cookie sheet. Bake the meringues for about an hour/hour and a half, until the meringues are firm to the touch, and no longer sticky. They should be firm and crunchy on the outside, and softer and chewier on the inside. Cool before using.

Summer Berry Eton Mess Cheesecake

Place the meringues on the whipped cream, overlapping them to create height. Use the remaining whipped cream to pipe in between the meringues. Top the cheesecake with halved strawberries, raspberries, blackberries and blueberries. Drizzle the cheesecake with the berry sauce. Add some fresh, edible flowers or mint for garnish if you wish and serve. Enjoy!

Check out these recipes for more fruity desserts:

Spicy Pineapple Margarita Granita

Black Forest Cupcakes

Honey Cardamom Peach Galettes

Summer Berry Eton Mess Cheesecake
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Summer Berry Eton Mess Cheesecake

Creamy, crunchy, rich and tangy, this summer berry Eton mess cheesecake is a lofty beauty and makes a show stopping dessert for any event.
Prep Time20 mins
Cook Time2 hrs
Cooling Time3 hrs
Course: Dessert
Keyword: cheesecake, eton mess, mixed berry, summer berries
Servings: 15 servings

Equipment

Ingredients

Graham Cracker Crust

  • 1 ½ cups (150g) graham cracker crumbs, about 10 full graham crackers
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (84g) unsalted butter, melted
  • pinch of salt

Cheesecake

  • 5 (8oz) blocks (1130g) cream cheese, room temperature
  • 1 ⅓ cup (266g) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature

Berry Sauce

  • 2 cups (454g) fresh or frozen berries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon fresh lemon juice

Whipped Cream

  • 1 cup (240ml) heavy whipping cream
  • 1 tablespoon granulated or confectioner's sugar
  • 1 teaspoon pure vanilla extract
  • 1 batch meringues

Instructions

Make the crust

  • Heat the oven to 325F. Line the bottom of a 9" springform pan with parchment paper.
  • Combine the graham cracker crumbs, sugar, melted butter and salt and mix with until evenly moistened.
  • Press the crumbs evenly into the bottom of the springform pan.
  • Bake the crust for 12-14 minutes, or until lightly browned around the edges.
  • Cool the crust completely. Cut (2) 18" pieces of heavy duty aluminum foil. Criss-cross the pieces so that they overlap, and tightly wrap the foil around the pan and up to the edges of the pan. This size of foil is critical to make sure that the pieces aren't too small, which could allow leaking. Set aside and make the filling.

Make the cheesecake

  • In the bowl of the stand mixer, place the softened cream cheese. Beat on medium speed to combine and break up the cream cheese.
  • Scrape the sides and bottom of the bowl, then beat for another minute.
  • Scrape the sides and bottom of the bowl again, then add in the sugar and salt. Beat until combined.
  • Scape the bowl again, then beat for an additional minute, ensuring everything is well blended.
  • Add in the cream, lemon juice and vanilla. Beat on low until combined, about a minute.
  • Scrape the bowl. Add both egg yolks and mix until combined, about a minute.
  • Scrape the bowl. Add in the eggs, 1-2 at a time, beating until combined, scraping the bowl between additions.
  • Lightly brush the sides of the springform pan with melted butter.
  • Place the springform into a roasting pan or a large (14") cake pan. Prepare a pitcher of hot water.
  • Pour the cheesecake mixture into the pan, and use an offset spatula to smooth out the batter.
  • Place the roasting pan into the oven. Fill the roasting pan with the hot water, just enough to come halfway up the sides of the foil of the springform pan.
  • Bake the cheesecake until the cheesecake jiggles slightly, no longer appears wet and an instant read thermometer reads 150F, about 60-90 minutes.
  • Once done baking, turn off the oven. Prop the oven door open slightly with a wooden spoon. Let the cheesecake slowly cool in the water bath in the oven for 45 minutes.
  • Remove the cheesecake from the oven. Remove the foil. Place the cheesecake on a wire rack.
  • Run a small knife around the edge of the pan to loosen the cheesecake and keep it from splitting in the middle.
  • Cool the cheesecake to room temperature, about 2-3 hours.
  • Wrap the top of the pan with plastic wrap, and refrigerate for at least 3 hours.

Make the berry sauce

  • Combine the berries, sugar and lemon juice in a large saucepan over medium-low heat.
  • Break up the berries with a potato masher or a wooden spoon.
  • Simmer until thickened, about 15-20 minutes. Let the sauce cool completely before using.
  • For a seedless sauce, blend the mixture until smooth. Strain the mixture using a fine mesh sieve.

Make the whipped cream

  • Place a bowl and mixer whisk attachment into the freezer for 20 minutes.
  • Combine the cream, and sugar into the chilled bowl. Beat the mixture until stiff peaks *just* start to form.
  • Add the vanilla extract and mix just to combine. Use immediately.