chocolate sauce, caramel sauce, edible silver balls, to decorate (see notes)
Using hand-held beaters or a stand-mixer, whip cream until soft peaks form. If using a Thermomix, whip on Speed 3.5 until soft peaks form.
Place a small amount of whipped cream onto the middle of a serving board. Place the first meringue disc in place.
Add a layer of whipped cream and sprinkle over half of the chopped Picnic bars.
Add the second meringue disc and repeat with another layer of whipped cream and half of the chopped vanilla wafer biscuits.
Add the third meringue disc and cover with whipped cream. Decorate with the remaining vanilla wafer biscuits and Picnic bars. Drizzle over the caramel and chocolate sauces, then top with edible silver balls.
Store in the fridge until needed.
I used the 3 pack of meringue discs from Coles supermarket. You can make your own meringue layers if you prefer. I decorated the pavlova with Hersheys caramel sauce, Hersheys chocolate fudge sauce and edible silver balls (silver cachous).