Violet Crumble Choc Pavlova
Preheat oven to 120 degrees Celsius and line a baking tray with baking paper.
Shatter Violet Crumble Cubes into crumbs and set aside.
Using an electric mixer beat the egg whites until glossy and thick. When they can hold stiff peaks, beat in castor sugar 1 tablespoon at a time until it is all dissolved.
Very gently fold through cocoa and shattered Violet Crumble.
Scoop generous amounts of the Violet Crumble meringue mixture onto the baking tray to form a round pavlova approximately 15cm in diameter.
Bake at 120 degrees Celsius for 1 hour.
Once cool, top with whipped cream, generous chunks of Violet Crumble and fresh berries.