Baby Citrus Pavlova

By TheresaJ

Ingredients

• orange zest, to garnish
• 1 grapefruit, segmented
• 1 ruby grapefruit, segmented
• 1 cup caster sugar
• 1 tablespoon cornflour
• 1 teaspoon lemon juice
• 1/2 cup ETA* Lemon Spread
• 1/4 cup cream
• 2 oranges, segmented
• 250 g PHILADELPHIA Light Spreadable Cream Cheese
• 4 egg whites

Preparation

Step 1

Beat egg whites in a large bowl with an electric mixer until stiff peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until the sugar has dissolved. Fold in cornflour and lemon juice.
Divide mixture into 8 and spoon onto a lined baking tray in 8 x 8 cm circles. Bake at 120°C for 45 minutes or until meringue is dry and firm to the touch. Cool in the oven with the door ajar.
Beat Philly*, lemon spread and cream until smooth. Top meringues with a dollop of Philly* mixture, orange and grapefruit segments and zest and serve immediately.