Pre-heat the oven to 150°c and line a large baking sheet with parchment paper.
In a large bowl, whisk the egg whites until they reach the soft peak stage.
Slowly, and while continuing to whisk, add the sugar until the meringue is stiff and glossy.
Fold in the cornflour, vinegar and vanilla extract.
Dollop the meringue onto the prepared baking sheet and shape to form a round Pavlova.
Place in the oven and immediately turn the temperature down to 100°c.
Bake the pavlova for 1 hour and then switch the oven off and allow it to cool completely in the oven. This will result in a crisp crust and soft interior.
minutes before you are ready to serve, melt the dark chocolate and allow to cool.
Beat the cream until thick (must be able to hold a peak) then fold in the melted chocolate. Place in the fridge for 5 minutes.
Top the Pavlova with the chilled chocolate cream and strawberries. Dust with icing sugar and serve.