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
1. 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.
2. 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.
3. BEAT the cream, PHILLY, brandy, brown sugar and spices until stiff. Spoon onto Pavlova then top with cherries and berries. Serve immediately.
Southern and Northern hemispheres meet with this Christmas pavlova.