Chocolate Marshmallow Pavlova

Preheat your oven to a moderate temperature of 275 degrees Fahrenheit (or 135 degrees Celsius).

In a large mixing bowl, combine egg whites, salt, and cream of tartar. Using an electric mixer, whip the mixture until it becomes light and fluffy, resembling soft peaks. Gradually add sugar to the bowl, incorporating it one tablespoon at a time until the mixture reaches stiff and glossy peaks.

Sift cocoa powder and cornstarch over the egg whites, then gently fold them together. Next, incorporate vinegar, vanilla extract, and melted chocolate into the mixture.

Prepare a baking sheet by lining it with parchment paper. Shape the meringue mixture into an eight-inch circle and place it in the center of your oven. Bake for 1 1/2 hours, or until the exterior is crispy and the interior remains soft.

Using a metal spatula, carefully remove the meringue from the parchment paper and transfer it to a wire rack for cooling. Allow the meringue to cool completely, which should take around one hour.

In a separate bowl, whip heavy cream with sugar until stiff peaks form. Spread the whipped cream over the cooled meringue, followed by arranging sliced strawberries in a decorative pattern on top. Drizzle melted chocolate over the strawberries for a finishing touch.