Ingredients (serves 8)

• 4 egg whites
• 200g caster sugar
• 2 tsp cornflour
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice
• 300 ml thickened cream
• 2 tbsp icing sugar
• 1 sachet Nescafe Caramel Latte
• 1 tsp cacao
• 1 tbsp grated dark chocolate

Method

1. Preheat oven to 120C. Line a baking tray with baking paper. Whisk the egg whites in a large clean, dry bowl until firm peaks just form. Gradually add the sugar, 2 tablespoons at a time, whisking well between each addition until thick and glossy. Add the cornflour, vanilla essence and lemon juice and whisk until just combined. Spoon the mixture onto the lined tray and use a spoon to carefully spread the mixture create a circle. Place in preheated oven and reduce temperature to 100C. Bake for 55-60 minutes or until the meringue is crisp on the outside and a skewer inserted in the centre of the pavlova comes out clean. Leave the oven door ajar and allow the pavlova to cool for 2 hours.
2. Pour half the sachet of Nescafe Caramel Latte into a cup and pour half a cup of hot, not boiling water. Allow latte to cool to use as a topping.
3. Fresh cream topping: beat thickened cream and slowly add icing sugar until soft, thick and creamy. sprinkle in half the sachet of Nescafe Caramel Latte and mix through.
4. Place cooled pavlova on a cake stand. Pour half the cooled latte over the pavlova base. Top the pavlova with the cream. Sprinkle cacao, grated dark chocolate and remaining latte over the top of the top. Enjoy!