Preheat oven to 300˚F (150˚C). Using electric mixer, beat egg whites until foamy, then add cream of tartar and salt. Increase speed to high; beat until soft peaks start to form. Gradually add sugar, beating until glossy stiff peaks form. Sift cornstarch over top and pour in vinegar and vanilla; fold into egg whites. Fold in cocoa powder. 

Scoop 12 (1/2 cup/125 mL) portions onto large parchment paper–lined baking sheet. Using large spoon, swirl and shape into 3-inch (8 cm) mounds with 1/2-inch (1 cm) depression in centre. 

Bake for 5 minutes. Reduce temperature to 250°F (120°C); bake for 55 to 75 minutes or until outside is crisp and dry. Turn off oven, then let stand in oven for 1 hour. Remove from oven; let cool completely.

Meanwhile, prepare Chocolate Pudding & Pie Filling according to package directions. Refrigerate until ready to serve.

Just before serving, fill each pavlova with pudding. Garnish with mini Easter eggs and chocolate shavings. 

Just before serving, fill each pavlova with pudding. Garnish with mini Easter eggs and chocolate shavings.