Mini Raspberry Meringue Stacks

• 2 egg whites
• 1/2 cup caster sugar
• 250 g PHILADELPHIA Cream Cheese, softened
• 1/2 cup pure cream
• 1/2 cup icing sugar
• 1 punnet raspberries
• 2 kiwi fruit, peeled and sliced
• Icing sugar, for dusting
• mint sprigs, for decoration

1. BEAT the egg whites until stiff peaks form.
2. Gradually add the sugar beating well between each addition, until dissolved.
3. Spoon tablespoonsful of mixture onto paper lined baking trays to form 16 x 7cm circles.
4. Bake in a very slow oven 120C for 45 minutes or until crisp and dry.
5. Allow to cool in the oven with door ajar.
6. WHISK together the PHILLY, cream and icing sugar until smooth.
7. Chill.
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. Repeat with remaining meringues, PHILLY and fruit to make 8 stacks then dust with icing sugar and decorate with mint sprigs.
10. Serve immediately.
11. HANDY TIP: Meringues can be made a week ahead and stored in airtight containers until required.

egg whites, caster sugar, philadelphia cream cheese, cream, icing sugar, punnet raspberries, fruit, icing sugar, mint sprigs

Taken from www.kraftrecipes.com/recipes/mini-raspberry-meringue-stacks-123913.aspx (may not work)