Almond pavlova with chocolate filling

Preheat oven to 160°C. Grease a 30 x 25 cm swiss roll pan and line with non stick baking paper.

Beat the egg whites until firm peaks form.

Gradually beat in the sugar and beat until mixture is thick and glossy.

Fold in vanilla, vinegar and cornflour, then spread into pan.

Bake for 20 minutes or until firm.

Place a large piece of non stick baking paper on the work surface, sprinkle with castor sugar and almonds and invert pavlova onto paper.

Peel off lining paper and leave for 10 minutes to cool.

Mix melted Easy Melt with Treat and spread over pavlova.

Spread over the whipped cream and roll pavlova up firmly, using paper to help you.

Chill well. Serve in slices with fresh fruit if desired