Mexican Meringue Cake with Strawberries

Serves 8-10 Prep Time 20 minutes   Cook Time 30 minutes   Rated:

What do you get when you cross a pavlova with a cheesecake? Probably this. I am doing a Mexican online cooking class (Insiders take note!) and this is our final beauty to be made. I love it all. Each component is stunning.

Fresh fruit, be it strawberries as pictured, or go with something more traditional like mango or even pineapple, will all do the cake justice. YUM. Be ready...could be a keeper!

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To make the meringue cake, preheat oven to 170°C and butter the sides and line the base of a 20cm springform tin. Set aside. Weigh out the sugar in an oven proof bowl and place into the preheating oven.


Place egg whites and cream of tartar into the Thermomix bowl and whip 6 min/37°C/Butterfly/speed 3/MC off.


Wipe the inside of the lid to remove condensation being careful not to put any water into the meringue inadvertently.


Add the hot sugar, 1 tsp at a time through the hole in the lid 6 min/50°C/Butterfly/speed 3/MC off.


Remove the Butterfly. Fold the crumble and nuts through the meringue with a spatula.


Spread into the prepared springform tin, flattening the top. Place into the oven, reduce temperature to 150°C and bake for 45 minutes. Leave in the oven with the door slightly ajar until completely cold. Remove from the tin carefully. Place onto serving plate or dish of choice.


To make the cheesecake topping, place the cream cheese and orange zest into the Thermomix bowl and blend 5 sec/speed 5.


Insert Butterfly. Add sour cream, sugar and vanilla and whip 10-20 sec/Butterfly/speed 4 or until holding stiff peaks.


Spread generously on top of the cooled meringue base and top with fruit of choice. Serve.


This will keep very well in the fridge for up to 3 days, fully assembled.

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