Preheat the oven to 200 degrees Fahrenheit and line a baking sheet with parchment paper.

In a dry mixing bowl, beat the egg whites until it becomes foamy.

Slowly add the sugar while beating until stiff, glossy

peaks form. Add the cream of tartar and vanilla extract, and beat until well combined.

Transfer the mixture to a piping bag with a large star tip. Pipe five-inch logs onto the prepared baking sheet, forming individual pavlovas.

Bake in the preheated oven for one hour or until the pavlovas are dry and crisp on the outside. Turn off the oven and let them cool inside the closed oven for 30 minutes. (Don’t open the oven door while cooling.)

In a mixing bowl, beat the cream cheese, butter, mocha pudding, and whip until it’s smooth and creamy.

Add the powdered sugar, vanilla extract, and instant

vanilla pudding and beat until thickened.

Mix in the crushed coffee beans.

Transfer the mixture to a piping bag.

Pipe the mousse onto each pavlova log. Top with lotus cookies and a crushed cereal bar.

Mix the caramel and dissolved coffee until well combined. Drizzle it over the pavlovas and sprinkle nut brittle over it.