1. Preheat the oven to 350F. Line two baking sheets with parchment paper and draw a 9-inch circle on each one. Then flip the paper over so that you can see the circle but the ink won’t touch the food. Set aside.

2. In a stand mixer whip the egg whites until just foamy. Then, with the mixer on high add in the sugar a little bit at a time until the sugar is all used up and the whites are glossy and stiff peaks have formed. Use a spatula to carefully fold in the cocoa powder and vinegar.

3. Divide the mixture evenly amongst both baking sheets and spread it into the circles. They don’t have to be perfectly smooth, it is okay to leave little spikes around the edges.

4. Place the meringues in the oven and turn the oven down to 250F. Then bake for 1 hour, to 1 hour 15 minutes. You can tell they are done when the tops are done and beginning to crack. Do not open the oven door while they bake. Once baking is complete turn the oven off and use a wooden spoon to hold the oven door ajar. Allow the pavlovas to cool completely for at least one hour in the oven.

5. To assemble the cake place one pavlova on a cake stand and dollop with half of the whipped cream. Spread half of the berries on top, followed by half of the chocolate. Repeat with a second pavlova and the remaining cream, berries and chocolate. Serve!