Preheat oven to 140°C/120c Fan/Gas mark 1. Line a baking tray with baking parchment.
Using an electric mixer, beat egg-whites until soft peaks form.
Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
Mix the cornflour & vinegar in a cup and add the chopped hazelnuts. Add this to the egg whites, and fold in gently – DON’T mix.
Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter.
Put in the oven, turn the temperature down to 120C/fan 100C/gas ½ and cook for 1½ hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).
Carefully peel off the baking parchment and put the pavlova on a serving dish.
Spoon the 2 tubs of Avonmore Caramel Whipped Cream over the pavlova and spread it out with a palette knife.
Break up the Ferrero Rocher into small pieces & sprinkle on top. Melt the milk chocolate. Sprinkle some chopped hazelnuts (optional) over the top and drizzle with some melted chocolate.