Preparation

1. Preheat the oven to 120 degrees Celsius. Line a large baking sheet with parchment paper or a silicone surface.

2. Prepare the Pavlova: In a large mixer bowl, whisk the egg whites with the vinegar at high speed, until a stable foam is obtained.

3. While stirring, add the sugar, one teaspoon at a time, and make sure that the sugar is completely absorbed in the batter before adding another teaspoon. Add the cornstarch and vanilla and mix well. The foam should be very firm and shiny, and perfectly smooth to the touch.

4. With a large spoon, transfer the foam to the baking paper, forming one large circle in the center or two circles 18-20 cm in diameter.

5. Bake for about an hour at 120 degrees Celsius and then lower the temperature to 90 degrees Celsius and bake for another hour, until the meringue is crispy and dry on the outside and soft on the inside.

6. Turn off the oven and open the door slightly until the meringue cools completely.

7. Meanwhile prepare the whipped cream: in a small saucepan bring the heavy cream and vanilla to a boil. In a heat-proof bowl put the chopped milk chocolate, wait about 1 minute until the chocolate melts stirring until you get a smooth cream. Refrigerate for at least an hour.

8. Using a hand mixer or whisk, beat the chocolate cream into a soft pile of whipped cream, and add powdered sugar to taste.

9. Assemble the dish: On a serving plate place the meringue circle and fill it generously with the chocolate whipped cream. Add the fruits to taste and serve immediately