1. Preheat the oven to 120°C (fan-forced). Line a large oven tray with non-stick baking paper. Trace a circle onto the paper using a plate that is between 21-25cm.
  2. For the pavlova, place the egg whites in a large bowl and beat on high with electric beaters until soft peaks form. Gradually add sugar one tablespoon at a time, beating until the sugar dissolves between each addition. Once all the sugar has been incorporated, add the vinegar.
  3. Gently fold in 50g of roughly chopped Haigh’s Dark Pastilles. Reserve a tablespoon of Haigh’s Drinking Chocolate, then fold in the rest, trying to leave streaks of drinking chocolate rather than fully mixing it in.
  4. Shape the meringue into a round shape as per the circle on the paper. Sprinkle the reserved Haigh’s Drinking Chocolate over the top and swirl it around the surface with a fork.
  5. Place into oven and bake for 75 minutes then turn off the oven and leave the door open slighty. Don’t remove the pavlova until the oven is completely cool.
  6. Before serving, dust with Haigh’s Drinking Chocolate and spread the top with whipped cream. Decorate with crushed Haigh’s Milk Macadamias, cut Haigh’s Fig Pastilles and your choice of festive fruits.
  1. Dark Chocolate Pastilles