Pavlovas with Bourbon Cheddar Cream

Instructions

Bourbon Cheddar Cream:

1. Bring cream to a gentle boil in a large saucepan over medium heat, stirring constantly. Reduce heat to low. Gradually whisk in cheddar until melted. Whisk in mint. Remove from the heat. Cover and let steep for 30 minutes.
2. Pour cream through a fine mesh strainer into a large bowl; discard mint. Cool completely. Cover and refrigerate for at least 4 hours or overnight.

Mini Pavlovas:

1. Place egg whites into a large bowl; let stand for 30 minutes at room temperature.
2. Heat oven to 275°F. Line baking sheets with parchment paper. Using biscuit or cookie cutters, trace fifteen 2-inch circles, eight 1-inch circles and seven 1/2-inch circles onto the papers. Flip papers over.
3. Combine sugar and cornstarch in a small bowl. Add the white wine vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar mixture, 2 tablespoons at a time, on high speed until stiff, glossy peaks form and sugar is dissolved.
4. Pipe meringue on the traced circles. Using a spoon or measuring spoon, press a small indention into the center of each to build up edges. Place pans into the oven. Reduce oven temperature to 250°F. Bake for 40-45 minutes or until outsides are crisp and lightly browned. Turn off the oven; leave meringues inside with door cracked open to cool completely for at least 1 hour.
5. Beat the cheddar cream, honey and bourbon in an extra-large bowl until stiff peaks form.
6. Carefully remove meringues from parchment papers. Pipe whipped cream into the center of each meringue. Arrange meringues in a horseshoe shape on a large serving platter. Top with berries and roses. Garnish with mint. Serve immediately.