2 egg whites, at room temperature
2/3 cup caster sugar
2 tablespoons CADBURY BOURNVILLE Cocoa, sifted
300ml pure cream, lightly whipped
200g CADBURY Dairy Milk Turkish Delight, roughly chopped
½ cup chopped pistachios, for decoration
BEAT the egg whites until stiff peaks form. Continue beating whilst gradually adding the sugar, until mixture is thick and glossy. Fold through the cocoa, partially, to make swirls.
SPOON meringue onto a paper lined baking tray to make 6 roughly shaped rounds. Bake in a slow oven 140C for 45 minutes. Turn off oven and cool completely in oven. Store in an airtight container until required.
PLACE the meringues onto serving plates, top with a dollop of cream, Turkish Delight and a sprinkle of pistachios. Serve immediately.