BEAT the egg whites and salt until stiff peaks form. Gradually add the sugar beating well between each addition until dissolved.
Fold through the cocoa, cinnamon and vinegar
SPOON or pipe meringue into 12cm diameter nests on paper lined baking trays. Bake in a very slow oven 120°C for 1 1/2 hours or until crisp and dry.
Allow to cool in the oven with door ajar. Store in an airtight container until required
Chocolate Sauce
Ingredients
250g PHILADELPHIA Light Spreadable Cream Cheese
1 cup thickened cream
1/4 cup brown sugar
1/2 teaspoon cinnamon, extra
200g CADBURY Dark Baking Chocolate, broken into pieces
Serving Suggestion: Vanilla ice cream
Raspberries, for decoration
Method
COMBINE the PHILLY, cream, brown sugar and extra cinnamon in a saucepan and whisk over a medium heat until smooth.
Bring just to the boil then remove from heat, add the chocolate and stir until melted. Cool
SPREAD a little Cinnamon Sauce on each serving plate. Place a meringue on each plate, top with a scoop of ice cream, raspberries and a drizzle of remaining Cinnamon Sauce.
