Chocolate & Berry Meringue

Put 6 egg whites in a large mixing bowl and let them sit at room temperature for 30 minutes.
Preheat oven to 350.

Cover a large baking sheet with parchment paper and draw a 10-inch diameter circle on paper, leaving a 1-2 inch margin outside the circle; set aside.

Beat egg whites with an electric mixer on medium-high speed until soft peaks form (tips curl).

Add 1 cup of sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved.

Gently fold in chocolate, cocoa powder and vinegar.

Spread meringue on circle on prepared baking sheet. Place in oven. Immediately reduce temperature to 300 and bake for 1 hour.

Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment and transfer to a serving platter.

In a chilled bowl, beat whipping cream, 2 tablespoons sugar, and vanilla until stiff peaks form.

Spread over cooled meringue. Top with washed berries (slice strawberries) and chocolate curls.