Line baking sheet with parchment paper or foil. Trace 8 inch circle
on paper; turn paper over.
In a bowl and using electric beaters, beat egg whites with salt and
cream of tartar until soft peaks form. Gradually beat in sugar until
stiff glossy peaks form. Sift cocoa and corn starch over top; gently
fold in. Gently fold in vinegar, vanilla and chocolate.
Mound onto circle on prepared baking sheet. Bake in 275 F oven for
1-1/2 hours or until crispy outside but still soft in the center.
Transfer to rack; let cool completely. Place on serving plate.
Topping: Slice or halve stawberries. Set aside. In a bowl whip cream
with sugar and pour onto meringue. Arrange strawberries decoratively
over top. Drizzle melted chocolate over berries.
Tips:
1. Egg separate better cold but whip up better at room temperature.
2. If you have no bittersweet chocolate on hand to drizzle over
berries, just sieve some unsweetened cocoa powder over top for a
dazzling effect.
