Chocolate Meringue Nests with Cinnamon Sauce

Meringue

• 4 egg whites, at room temperature
• Pinch salt
• 1 cup caster sugar
• 1 tablespoon CADBURY Bournville Cocoa, sifted
• 1 teaspoon cinnamon
• 1 teaspoon vinegar

Sauce

• 250g PHILADELPHIA Light Spreadable Cream Cheese
• 1 cup thickened cream
• ¼ cup brown sugar
• ½ teaspoon cinnamon, extra
• 200g CADBURY Dark Baking Chocolate, broken into pieces

Serving Suggestion

• Vanilla ice cream
• Raspberries, for decoration

1. 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.
2. SPOON or pipe meringue into 12cm diameter nests on paper lined baking trays. Bake in a very slow oven 120ºC for 1½ hours or until crisp and dry. Allow to cool in the oven with door ajar. Store in an airtight container until required.
3. 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.
4. 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. Serve immediately.