Chocolate Pavlova

Line rimmed baking sheet with parchment paper or greased and floured foil. Using 8-inch cake pan as guide, draw circle on paper; turn paper over.

In bowl, beat together egg whites, salt and cream of tartar until soft peaks form. Beat in sugar, about 3 tablespoons at a time, until stiff and glossy peaks form. sift cocoa and cornstarch over top; gently fold together. Gently fold in vinegar, vanilla, then chocolate.

Mound onto circle on prepared baking sheet. Bake in center of 275°F oven for 1 1/2 hours or until crispy outside but still soft in center. slice long metal spatula under meringue to loosen; transfer to rack and let cool completely. Place on serving platter.

TOPPING: slice or halve strawberries. In bowl, whip cream with sugar; spread over meringue. Arrange strawberries decoratively over top. Drizzle chocolate over berries. Makes 6 to 8 servings.

TIPS: Eggs separate better when cold but beat up to a higher volume when at room temperature.

If you have no bittersweet chocolate on hand to drizzle over the berries, just sieve some unsweetened cocoa powder over top for a dazzling effect.

Canadian Living's Best Chocolate.