Choc-honeycomb Cheesecake Pavlovas

Makes 10, Prep 20 mins

1 cup (180g) milk

choc melts

100g packet meringue

nests

250g block cream cheese, chopped, at room temperature

2 tblsps icing sugar mixture 300ml tub thickened cream 2 x 50g Crunchie chocolate

bars, chopped 250g punnet strawberries,

sliced

1 Place chocolate in a medium microwave-safe bowl. Microwave on High (100%) for 1½ minutes, stirring every 30 seconds, or until melted.

2 Spread chocolate over bases of meringue nests. Stand, chocolate-side up, for 5 minutes or until set.

3 Meanwhile, beat cream cheese and sugar in small bowl with an electric mixer until smooth. Add cream. Beat until thick and firm peaks form.

4 Spoon cream cheese mixture onto nests.

Top with Crunchie and strawberries.