• 2 egg whites
• 1 1/3 c icing sugar
• 1/3 c boiling water
• 1 tbsp sifted cocoa powder

Preheat the oven to 180C and line a tray with baking paper.

Beat the egg whites, sugar and water using a cake mixer until soft peaks form. Fold in the sifted cocoa. Drop 4-6 equal spoonfuls of the mixture onto the tray, creating a hollow in the centre of each mini pavlova. Bake for 25 minutes.

Top with warm caramel sauce, ice-cream, cream bananas, hokey pokey, chocolate bars or your favourite toppings.