Eton Mess Swirl Cheesecake

Biscuit Base

1. Mix melted butter into the Digestive Biscuit Crumb.
2. Scale at 400g into a 9-inch ring to form a base.
3. Place into the fridge to set for 30 minutes.

Cheesecake

1. Add the Cheesecake Mix and water into a mixing bowl, fitted with a whisk.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 4 minutes on high speed.
5. Gently fold in the Strawberry Fruit Filling on slow speed to form a swirl pattern.
6. Pour 1200g of the cheesecake mix onto the biscuit base.
7. Place into the fridge to set for 30 minutes.

Topping

1. Dissolve the Actiwhite Meringue Mix in the water and allow to soak for 5-10 minutes.
2. For a light meringue, add half the sugar, whip on high speed to full volume and fold in the remaining sugar.
3. For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.
4. Gently fold in the Aromatic Red Colour on a slow speed to form a swirl pattern.
5. Pipe 100g of the meringue into a 9” round circle and with the remaining meringue pipe 5g kisses or domes.
6. Dry the meringues at low temperature, approximately 100℃-120℃.
7. Once the meringues are dry, place the meringue disc onto the chilled strawberry cheesecake and finish with the smaller meringues and freeze dried strawberries.

• Actiwhite® Meringue Mix
• Aromatic Colours
• Cheesecake Mix
• Digestive Biscuit Crumb
• Fruit Filling – Strawberry 70%