250g PHILADELPHIA Block Cream Cheese, chopped and softened
225g CADBURY White Chocolate Melts
1/2 cup coconut cream
2 egg whites
2 tablespoons caster sugar
Tropical fruits eg cantaloupe, kiwi fruit, mango, passionfruit, for decoration
Method
COMBINE the PHILLY, chocolate and coconut cream in a bowl and whisk over simmering water until melted and smooth. Remove from the heat and allow to cool
BEAT the egg whites until stiff peaks form, and then gradually beat in the sugar until dissolved to make a light meringue. Lightly stir a third of the meringue into the chocolate mixture, then fold through remaining meringue
DIVIDE mixture between serving glasses. Refrigerate for at least 1 hour. Decorate with tropical fruit. Serve immediately
