Lemon “Cheesecake” Pavlova

Recipe by Tamatiestraat

Serves 10 – 12

  • In a bowl, mix the condensed milk, cold cream and lemon juice together. It will naturally thicken slightly.
  • Place in the fridge for 4-6 hours or overnight.
  • Place the apricots in the tea & water to poach over a low heat for 15-20 minutes and let it cool. Refrigerate until use.
  • Build you Pavlova just before serving by layering the lemon cream filling, poached apricots and fresh fruit.
  • Enjoy with an ice cold Limoncello!
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