Ingredients
- 8 egg whites
- 2 cups caster sugar
- 1 tablespoon cornflour
- 2 teaspoons HEINZ Distilled 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 Safeway 1 lb For $3.99 thru 02/09
- icing sugar
- to dust
Instructions
- 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 140C 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.
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