2/3 cup (120g) NESTLÉ Docello Chocettes, plus 2 tbsp extra
300mL thickened cream, whipped
1 tbsp icing sugar mixture
1 tsp vanilla extract
Raspberries and strawberries, to decorate
Preheat oven to 110°C/ 90°C fan forced. Grease and line a large baking tray; mark a large egg shape (approx 19 x 25cm) on the paper; dust with cornflour, shake off excess.
Using an electric mixer, beat egg whites until soft peaks form; gradually add sugar, beating until dissolved after each addition (should take 6 or 7 minutes). Once sugar has dissolved, add extra cornflour and vinegar, gently beat in NESTLÉ Docello Chocettes until just combined.
Spoon mixture onto prepared tray inside egg-shape, smoothing the sides and top. Bake for about 1hour 15 minutes or until dry to touch. Turn oven off and cool pavlova in the oven with the door ajar.
Using an electric mixer beat cream, icing sugar mixture and vanilla until firm peaks form. Cover and refrigerate until required.
Just before serving, carefully transfer pavlova onto a serving plate; spread with cream and sprinkle generously with berries; top with extra NESTLÉ Docello Chocettes