Miniature Cheese Cakes

• 1 box vanilla wafers
• 2 eggs
• 16 oz. cream cheese
• 3/4 c. sugar
• 1 tsp. lemon juice
• 1 Tbsp. vanilla
• 1 can cherry or peach fruit pie filling
• 8 egg whites
• pinch of salt
• 2 c. sugar
• 1/3 c. sugar
• 3 Tbsp. cornstarch
• 3 tsp. lemon juice
• 6 to 8 passion fruit
• sliced kiwi fruit
• strawberries
• 2 to 2 1/2 c. heavy cream, whipped

1. Draw a 10-inch (25 cm) circle on greased foil, which has been placed on a baking sheet.
2. Pile meringue mixture inside the circle. The meringue will spread out a bit while baking.
3. Smooth the top to ensure it is all the same height.
4. Bake in a preheated oven at 220u0b0 for two hours.
5. After baking, turn off heat and let Pavlova cool in oven without opening the oven door.
6. Assemble just prior to serving.
7. Spread whipped cream on top of Pavlova.
8. Place fruit on top of this in a decorative manner.
9. Sliced kiwis and strawberries are always good tasting, but the true Pavlova is topped with passion fruit pulp.
10. Serve the passion fruit pulp in a bowl, to be added on top, as it looks gooey and has an orange color with black dots.
11. Its flavor is unusual.

vanilla wafers, eggs, cream cheese, sugar, lemon juice, vanilla, cherry, egg whites, salt, sugar, sugar, cornstarch, lemon juice, passion, fruit, strawberries, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257810 (may not work)