Cheesecake And Rhubarb Pavlovas

1. 1

   Preheat oven to 300u00b0F. Line a baking tray with parchment paper. Draw 4 - 4 inch circles on paper then flip over.

2. 2

   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.

3. 3

   Reduce heat to 200u00b0F and bake for another 1 hour. Turn off oven and let pavlovas cool in oven with door ajar.

4. 4

   To serve, combine cream cheese and lemon curd. Spoon onto pavlovas and top with poached rhubarb.

* Per serving · 4 servings · Values may vary.

No additional tips available.