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6 egg whites
Pinch of cream of tartar
2.5 ml vinegar
330 g castor sugar
7.5 ml cornflour
125 ml cream, whipped
100 g LANCEWOOD® Medium Fat Plain Cream Cheese
1 – 2 kiwis, chopped
4 – 6 strawberries, halved
6 – 8 cherries
25 g nuts, chopped
2 – 3 granadillas, pulped
4 – 6 mint sprigs
Preheat the oven to 120°C. Line a baking tray with baking paper. Place the egg whites and cream of tartar in a mixing bowl and whisk on medium speed until frothy. Start adding the castor sugar one teaspoon at a time an increase the mixing speed gradually. Continue mixing until stiff peaks are formed. Add the vinegar and cornflour to the mixture and fold together. Spoon the meringue mixture onto the lined baking tray and shape into a circle. Turn the oven down to 100°C and place the baking tray on the bottom rack of the oven. Bake the meringue for 90 minutes and turn the oven off (without opening the oven). Leave the meringues in the oven for another 5 hours.
Using a bowl, combine the whipped cream and cream cheese together until smooth and creamy. Place the cream mixture on top of the cooled meringue. Top with kiwi, strawberries, cherries, nuts, granadilla pulp and fresh mint.
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