What you need
4 egg whites
1 cup caster sugar
1 tablespoon CADBURY Bournville Cocoa sifted
1 teaspoon white vinegar
Whipped cream, for serving
Mixed berries, for serving
1. DRAW 16 × 6cm circles on baking paper and place on baking trays. Beat the egg whites until stiff peaks form. Continue beating, adding the sugar a little at a time until dissolved. Sprinkle over the cocoa and vinegar and gently fold in.
2. PIPE or spoon some meringue onto each circle spreading and smoothing so there is a rim around the outer edge of each circle. Bake in a moderately slow oven 150°C for 45 minutes. Turn oven off, leave door ajar and cool meringues in oven.
3. SPOON the cream into each meringue and top with the berries. Serve immediately.
Make these in a size to suit the occasion: small for petit fours, medium as individual desserts or larger as one pavlova to share.