1. To make pavlova, preheat oven to 120°C. Draw two 16cm x 28cm rectangles on a sheet of baking paper, 3cm apart. Turn paper upside down onto an oven tray. Stir together sugar and cornflour. Beat egg whites in a clean large bowl with an electric mixer to stiff peaks. Gradually add caster sugar mixture, beating until dissolved between additions. Beat in vinegar on low speed until just combined. Divide meringue mixture between marked rectangles on tray and spread evenly. Bake meringues for 1 hour or until dry. Cool in oven with the door ajar.
2. To make mousse, place cream and chocolate in a microwave-safe bowl; microwave on 80% power for 60-90 seconds, in bursts, until melted. Stir to combine; cool slightly. Beat cream cheese, icing sugar and vanilla in the bowl with an electric mixer until smooth. Add the extra cream and beat until slightly thickened.
3. Place one meringue on a platter. Top with half the cream cheese mixture. Dollop spoonfuls of the chocolate mixture onto the cream cheese mixture then swirl with a pallet knife. Top with half the berries and one crumbled FLAKE bar. Repeat layering with remaining meringue, cream cheese mixture, chocolate mixture, crumbled FLAKE bars and berries.
Gather all the good children to help make these chocolate speckles. They are such fun to make, give and eat. Decorate them with your favourite Christmas themed sprinkles!