Mini Raspberry Meringue Stacks

Directions

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.