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Mini meringues:Â
Cream cheese mixture:Â
To serve:
Preheat the oven to 100°C and line a baking sheet with baking paper.
Mini meringues:Â
Using a large mixing bowl, beat the egg whites and cream of tartar together until frothy.
Continue mixing while adding the castor sugar one teaspoon at a time until stiff peaks form.
Sprinkle the corn flour and vinegar over and gently fold together.
Transfer the meringue to a piping bag and pipe small dollops on the prepared baking sheet.
Bake at 100°C for 45 minutes. Turn the oven off and allow the meringue to cool in the oven.
Cream cheese mixture:
Beat the cream cheese and sugar together.
Add the whipped cream and fold together.
To serve:
Add a layer of the cream cheese mixture to the bottom of a serving glass.
Top with strawberries.
Add a few mini meringues and drizzle with strawberry jam.
Add more strawberries and repeat the layers ending with the meringues.
Garnish with fresh mint and enjoy immediately.
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