Raspberry cheesecake Pavlova
3 egg whites
3/4 cup sugar
1/2 tea spoon cream of tartar
1 table spoon white vinegar
1 package cream cheese
1 cup of powdered sugar
1 cup of heavy cream
Eggs must be at room temp !
Beat egg whites , as soon as it starts to foam at cream of tartar.
Slowly add sugar and continue beating with mixer
Add vinegar and beat till stiff shinny peaks
Using a piping bag, pipe onto a parchment paper or silicone mat round ball looking shape. About 2 inch apart
Bake at 275 for 2 hours .
Turn off oven after done and leave in oven to cool for hour or two
Beat cream cheese with powdered sugar and heavy cream till stiff peaks ( make sure cream cheese was at room temperature)
Using a piping bag make a rose on top of the pavlova. Heat jam till it becomes liquid and pour over the cream (jam should not be hot )
You can top it with fresh fruit instead of jam.