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Chocolate Pavlova with kefir cheese and berries cream

Before the recipe, I would like to thank Rendes for the inspiration in the form of this beautiful plate. As soon as I saw it, I knew it would go perfectly with chocolate Pavlova with cream cheese (made from homemade kefir, of course:).
This creation was pure pleasure, and the flavors… OMG, just perfect!
A combination of crispy sweet Pavlova with a soury – sweet taste of cream cheese with raspberries and aronia with refreshing Green Friends mint.

A paradise for taste buds!

Ingredients and preparation steps

This amount is sufficient for 6 mini Pavlovas (10 cm in diameter)

Ingredients for the Pavlova

  • 100 g of powdered sugar (I used cane granulated sugar and blend it in Nutribullet until it is a fine, fluffy powdered sugar)
  • 3 egg whites
  • pinch of salt
  • teaspoon of apple cider vinegar
  • tablespoon of raw cacao

Ingredients for the cream

  • 200 g of homemade kefir cream cheese
  • 150 g of fresh raspberries
  • 1 tablespoon of homemade aronia berry jam

To make Pavlova

Preheat the oven to 120˚C. 

Line a large baking tray with parchment.

Using a mixer, whisk the egg whites with a pinch of salt until stiff peaks form and gradually add the sugar until egg whites become very thick & glossy.

Sprinkle with vinegar and cocoa. Using a large metal spoon, gently fold vinegar and caco with egg whites.

Carefully spoon 6 heaped portions of the meringue mixture on the prepared tray, spacing them approximately 4 cm apart.

Bake for 90 min or until meringue is dry to the touch. Turn off oven and leave meringue in the oven, with door ajar until completely cool.

To make a cream
Mash raspberries with a fork, add cheese and aronia jam. Combine all into
uniform mixture. Cover Pavlovas with cream and add mint leaves.