Stuffed Hokey Pokey Pavlova with Salted Caramel Cream

Preheat the oven to 150°C. Grease a piece of baking paper with a neutral oil and put onto a baking tray.

Melt the chocolate in the microwave in 30 second bursts, mixing well between bursts until melted (or melt in a heatproof bowl over simmering water). Set aside to cool slightly.

Using a stand mixer, whisk the egg whites with the cream of tartar until white and frothy. Add the sugar by the spoonful, beating well between each addition until the mix is thick and glossy. Fold through the vanilla extract, vinegar, and corn flour.

Pile the meringue mix onto the baking paper in a rough cone shape. Drizzle over the chocolate and use a palette knife to roughly swirl the chocolate into the meringue, sweeping the knife up the meringue to form a volcano-like dome.

Transfer to the oven and bake for 90 minutes. Leave to cool in the oven with the door ajar. The top will be a little cracked.

Whip the cream with 150ml of the salted caramel sauce until holding its shape. Gently transfer the cooled pavlova onto a serving plate, then carefully remove or pull out the cracked edge pieces of the pavlova and then pipe or spoon the caramel cream into the centre. Put the pieces back in place.

Drizzle a little more salted caramel sauce over the pavlova. Crush a few pieces of hokey pokey and scatter them over the top. Serve with the mango (we placed a few pieces on top and served the rest alongside). Dust with icing sugar to serve.