Chocolate Strawberry Pavlovas

INGREDIENTS

• 3 egg whites
  
• 3/4 cup caster sugar
  
• 1 Tbsp cocoa powder
  
• Whipped cream
  
• Strawberries
  
• 1/3 cup Prenzel Chocolate Mocha Mud Tipsy Topping

METHOD

Preheat oven to 120°. Draw 4 x 10 cm circles on baking paper, then line a baking tray with it.

Beat egg whites until soft peaks form. Gradually add sugar, beating until dissolved between additions.

Fold in sifted cocoa.

Spoon a quarter of the meringue mixture on to each circle. Using a small spatula, spread meringue to edge of circles.

Cook for about 1 hour. Cool in oven with door ajar.

To serve, pipe whipped cream on to pavlova. Top with strawberries and drizzle with Mocha Choca Tipsy Topping.