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Recipe

Cheesecake and rhubarb pavlovas

Apr 29, 2012 2:00pm
  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 4
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Ingredients

Cheesecake and rhubarb pavlovas
  • 2 egg-whites
  • 1/3 cup caster sugar
  • 1/2 teaspoon cornflour
  • 1/2 teaspoon white vinegar
  • 125 gram softened cream cheese
  • 1/2 cup lemon curd
  • poached rhubarb

Method

Cheesecake and rhubarb pavlovas
  • 1
    Preheat oven to slow, 150°C. Line an oven tray with baking paper. Draw four 10cm circles on paper. Turn paper ink-side down.
  • 2
    In a bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating welt until sugar dissolves and foam is thick and glossy. Beat in cornflour and vinegar.
  • 3
    Spoon mixture onto prepared tray, spreading to form 4 rounds, using circles as a guide. Use the back of a spoon to make a slight recess in the centre of each.
  • 4
    Bake 30 minutes. Reduce oven to warm, 100°C, and bake a further 1 hour, to dry out. Cool in turned-off oven with door ajar.
  • 5
    In a medium bowl, heat cream cheese and lemon curd together until smooth. Spoon onto nests and top with poached rhubarb.

Notes

To poach rhubarb, in a frying pan combine 1/2 cup caster sugar and 1/3 cup hot water. Heat on medium, stirring, until sugar dissolves. Bring to the boil. Boil 1-2 minutes. Add 1 trimmed, chopped bunch rhubarb. Simmer gently 4-5 minutes, until rhubarb is tender. Use canned apricots or berries, if preferred.

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