Southern and Northern hemispheres meet with this Christmas pavlova.
What you need
4 egg whites, at room temperature
11/3 cups caster sugar
1/3 cup CADBURY BOURNVILLE Cocoa, sifted
¼ cup desiccated coconut
300ml thickened cream
250g PHILADELPHIA Spreadable Cream Cheese
2-3 tablespoons brandy
½ cup soft brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
Cherries and berries, for serving
- BEAT the egg whites and salt until stiff peaks form. Continue beating, whilst gradually adding the sugar, until mixture is thick and glossy. Fold through the cocoa and coconut.
- SPREAD a 1cm thick layer of meringue in a 24cm circle on a paper lined baking tray. Spoon meringue around the edge of the circle to form the walls of the pavlova. Bake in a slow oven 140ºC for 55-60 minutes. Turn off oven and cool completely in the oven. Store in an airtight container until required.
- BEAT the cream, PHILLY, brandy, brown sugar and spices until stiff. Spoon onto Pavlova then top with cherries and berries. Serve immediately.