Cheesecake And Rhubarb Pavlovas
- 2 None egg whites
- 1/3 cup granulated sugar
- 1/2 tsp cornstarch
- 1/2 tsp white vinegar
- 4.5 oz cream cheese
- 1/2 cup lemon curd
- None None poached rhubarb, to serve
- Preheat oven to 300u0b0F. Line a baking tray with parchment paper. Draw 4 - 4 inch circles on paper then flip over.
- Whip egg whites to soft peaks. Gradually add sugar, 1 tbsp at a time, beating until sugar dissolves and meringue is thick and glossy. Beat in cornstarch and vinegar. Spread inside of 4 circle tracings and make a slight recess in the center of each. Bake for 30 mins.
- Reduce heat to 200u0b0F and bake for another 1 hour. Turn off oven and let pavlovas cool in oven with door ajar.
- To serve, combine cream cheese and lemon curd. Spoon onto pavlovas and top with poached rhubarb.
egg whites, sugar, cornstarch, white vinegar, cream cheese, lemon curd, rhubarb
Taken from recipes-plus.com/api/v2.0/recipes/30934 (may not work)