Preheat oven to 120C and line enamel tray with baking paper.
Place egg whites in the bowl of a freestanding electric mixer and whisk on high speed until stiff peaks form.
Gradually add sugar and continue to whisk. Once all the sugar has been added whisk for 6 minutes. Add vinegar and whisk for 4 minutes. The mixture should be thick and glossy. Pile the meringue onto prepared tray and shape. Use a flat spatula to smooth the edge.
Reduce oven temperature to 90C. Bake the pavlova for 1 hour 30 minutes. Turn oven off and allow the pavlova to cool completely in the oven.
Whisk cream with vanilla extract to form thick, soft peaks. Blend the strawberries and sugar with a stick blender until smooth. Fold through the whipped cream for a swirled effect.
To assemble, dollop the cream onto the meringue base. Top with CADBURY STRAWBERRY EGGS, roughly chopped CADBURY STRAWBERRY TWIRL, and fresh strawberries.

Preheat oven to 120C and line enamel tray with baking paper.
Place egg whites in the bowl of a freestanding electric mixer and whisk on high speed until stiff peaks form.
Gradually add sugar and continue to whisk. Once all the sugar has been added whisk for 6 minutes. Add vinegar and whisk for 4 minutes. The mixture should be thick and glossy. Pile the meringue onto prepared tray and shape. Use a flat spatula to smooth the edge.
Reduce oven temperature to 90C. Bake the pavlova for 1 hour 30 minutes. Turn oven off and allow the pavlova to cool completely in the oven.
Whisk cream with vanilla extract to form thick, soft peaks. Blend the strawberries and sugar with a stick blender until smooth. Fold through the whipped cream for a swirled effect.
To assemble, dollop the cream onto the meringue base. Top with CADBURY STRAWBERRY EGGS, roughly chopped CADBURY STRAWBERRY TWIRL, and fresh strawberries.