Dark Chocolate Strawberry Pavlova

 6 egg whites, room temperature 
1 tsp vinegar
1 1/2 tsp corn starch 
2 tsp vanilla extract 
1/4 tsp salt

topping:
1 1/2 c heavy whipping cream
1/4 c sugar
1 c fresh strawberries
1/4 c dark chocolate shavings

Preheat oven to 200 degrees and adjust rack to the lower part of the oven. Place a piece of parchment paper on a baking sheet. 

In a small bowl, combine the vinegar and cornstarch, whisking to combine. Set aside.

In a stand mixer with the whisk attachment, beat the egg whites on low speed until they're foaming and little bubbles form. Continue whisking and gradually bring speed to medium until egg whites form soft peaks. Add sugar, in small additions, and beat until stiff peaks form and sugar is dissolved. 

Add cornstarch mixture, vanilla extract, and salt. Beat on high for 4-5 minutes until the meringue has become stiff and glossy. 

Spoon the meringue onto the parchment paper into a cyllinder disk, about 8 inches in diameter. Create a slight divit in the center of the meringue. 

Place in the oven and bake for 1 hour 30 minutes. Then, turn off heat, crack oven open, and allow to cool for an additional hour still inside the oven. 

While it is cooling, in a stand mixer with a whisk attachment, whip the heavy cream and sugar until soft peaks form. 

Spread whipped cream on top of the meringue and then top with chopped strawberries and shaved chocolate.