Arnott’s simple and scrumptious dark Tim Tam pavlova

Preheat oven to 150°C fan-forced. Mark a 20cm circle on a sheet of baking paper; place paper marked- side down on an oven tray.

Pavlova: Chop 6 Tim Tams, set aside. Reserve remaining biscuits. In the bowl of an electric mixer, beat egg whites until soft peaks form. Add caster sugar, 1 spoonful at a time, beating well between each addition. Beat for 10 minutes or until sugar dissolves and meringue is smooth and glossy.

Add sifted cocoa, cornflour and vinegar to meringue, beat on low speed until combined. Add chopped biscuits, use a large metal spoon to fold biscuits into meringue until just combined. Spread mixture inside marked circle.

Bake for 20 minutes, then reduce oven temperature to 120°C fan-forced. Bake for a further 1 hour and 40 minutes or until shell is pale, crisp and dry to touch. Turn oven off, leave pavlova in the oven with door ajar until cooled.

Place chocolate in a microwave-safe bowl. Microwave for 1–2 minutes on medium power, stirring every 30 seconds until melted and smooth.

Cut reserved Tim Tams in half on the diagonal.

To serve, place pavlova on a serving plate, spoon cream on top and decorate with halved Tim Tams, then drizzle with melted chocolate. Pavlova can be baked a day ahead; store in an airtight container in a cool, dry place. Assemble pavlova close to serving to prevent it from going soft.