Coffee Pavlova

Directions

1. 1
   Beat the egg whites in a large bowl with an electric mixer until stiff peaks form.
2. 2
   Add the sugar gradually; beating well between each addition, until thick and creamy and the sugar has dissolved.
3. 3
   Fold through cornflour and vinegar.
4. 4
   Spread the mixture onto a tray lined with baking paper to form a smooth and even 23cm circular mound.
5. 5
   Bake at 140C for 1- 1 1/4 hours until pale cream and crisp.
6. 6
   Allow to cool in the oven.
7. 7
   Beat the Philly* and sugar until smooth.
8. 8
   Add coffee mixture and beat until mixed through.
9. 9
   Gradually beat in the custard until thick and creamy.
10. 10
    Chill for 1 hour before using.
11. 11
    Spread coffee custard over cooled pavlova.
12. 12
    Decorate with berries, dust with icing sugar and serve.