Chocolate Pavlova

Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.

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Preheat oven to 275 degrees F (135 degrees C).

Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl.Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form.Sift cocoa and cornstarch over egg whites, and gently fold in.Gently fold in vinegar, vanilla, and melted chocolate.

Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle.Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft.Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack.Allow to cool completely, about one hour.

Whip cream with the sugar, and spread over the meringue.Arrange strawberries decoratively over the top, and drizzle with chocolate.

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