Mini Raspberry Meringue Stacks

1. 1

   BEAT the egg whites until stiff peaks form.

2. 2

   Gradually add the sugar beating well between each addition, until dissolved.

3. 3

   Spoon tablespoonsful of mixture onto paper lined baking trays to form 16 x 7cm circles.

4. 4

   Bake in a very slow oven 120C for 45 minutes or until crisp and dry.

5. 5

   Allow to cool in the oven with door ajar.

6. 6

   WHISK together the PHILLY, cream and icing sugar until smooth.

7. 7

   Chill.

8. 8

   PLACE a meringue on a serving plate, spread with 2 tablespoons of PHILLY mixture, top with fruit and meringue to make a stack.

9. 9

   Repeat with remaining meringues, PHILLY and fruit to make 8 stacks then dust with icing sugar and decorate with mint sprigs.

10. 10

    Serve immediately.

11. 11

    HANDY TIP: Meringues can be made a week ahead and stored in airtight containers until required.

No additional tips available.