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.