Preheat oven to 140 degrees C. Cover a baking tray with a sheet of baking paper.
In a large, very clean bowl, whip egg whites until fluffy. Add sugar, one tablespoon at a time.
When thick and glossy, spoon the meringue mixture on to the prepared baking tray, forming a circle about 20cm wide.
Bake for one to one and a half hours. Set aside to cool.
Place condensed milk into microwave bowl, heat on full power stirring every minute until thick and drops off the spoon like runny caramel. Leave to cool.
Whip the cream and stir in seeds from vanilla pod.
When pavlova has cooled, pour over the condensed milk, top with vanilla-cream and decorate with grated chocolate. Serve immediately.
Boiling the tin of condensed milk
You can also place the tin of condensed milk (unopened) into a pot of water. Boil gently for 3 hours taking care not to let pan boil dry. This gives a really smooth caramel and is the way I prefer to do it.
This is divine! I have to admit that I used prepared dulce de leche so it would be nice and thick, but the components of this recipe are great. Sweet but light, the perfect ending to a heavier meal. Yum! - 06 May 2013