A mouthwatering dessert of crisp meringue with a creamy coffee topping.
What you need
- 8 egg whites
- 2 cups caster sugar
- 1 tablespoon cornflour
- 2 teaspoons white vinegar
- 250g block PHILADELPHIA Cream Cheese, softened
- 1/2 cup caster sugar
- 1 tablespoon instant coffee, dissolved in 2 teaspoons boiling water
- 1/2 cup prepared egg custard
- strawberries and blueberries, to serve
- icing sugar, to dust
How to make it
Beat the egg whites in a large bowl with an electric mixer until stiff peaks form. Add the sugar gradually; beating well between each addition, until thick and creamy and the sugar has dissolved.
Fold through cornflour and vinegar. Spread the mixture onto a tray lined with baking paper to form a smooth and even 23cm circular mound. Bake at 140°C for 1- 1 1/4 hours until pale cream and crisp. Allow to cool in the oven.
Beat the Philly* and sugar until smooth. Add coffee mixture and beat until mixed through. Gradually beat in the custard until thick and creamy. Chill for 1 hour before using. Spread coffee custard over cooled pavlova. Decorate with berries, dust with icing sugar and serve.
The best way to soften Philadelphia block is to allow it to stand for 1 hour at room temperature or remove Philly from foil, cut into chunks and microwave on high for 30 seconds per 250g.