Cheesecake And Rhubarb Pavlovas - cooking recipe

Ingredients

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

Preparation

Preheat oven to 300\u00b0F. 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 200\u00b0F 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.