This light as air chocolate dessert, courtesy of Arnott’s Tim Tams, is made by layering a chocolate meringue with fresh whipped cream and chopped, chocolate-covered, chocolate cream-filled sandwich cookies.
Preheat the oven to 300 degrees F. Line a baking tray with parchment paper and then set it aside.
In a dry, clean bowl, add the egg whites and ¼ teaspoon of the white vinegar. Using an electric mixer, beat the egg whites and vinegar until soft peaks form.
Slowly add the sugar to egg white mixture, beating between each addition. Then, beat the egg whites for 5—10 minutes, or until the sugar is dissolved and the mixture is smooth, stiff and glossy.
Add the cocoa powder and corn flour to the mixture. Add the remaining vinegar along with the vanilla and 6 chopped Tim Tams. Then, use a spatula to fold the mixture until it is just combined. Gently pour the mixture onto the prepared baking sheet.
Smooth the pavlova mixture into a rectangular shape with a smooth top. Bake for 20 minutes, then reduce oven temperature to 250 degrees F and continue baking the pavlova for another hour and 40 minutes, or until the shell is pale and crisp. Then, turn the oven off and cool the pavlova in the oven with the door ajar.
To serve, put the pavlova on a plate. Whisk the heavy cream in a bowl until soft peaks form. Spoon the whipped cream on top of the pavlova. Chop the remaining Tim Tams and use them to garnish the whipped cream.