Chocolate Strawberry Pavlovas

Line large baking sheet with parchment paper. Preheat oven to 325°F (160°C). 

In small bowl, whisk together 1 tbsp (15 mL) of the sugar, cocoa and cornstarch; set aside. 

In medium metal or glass bowl, using electric mixer on medium speed, beat egg whites with salt until soft peaks form. With mixer running, gradually beat in remaining sugar until stiff glossy peaks form. Add vinegar and vanilla; beat at low speed just until blended. In two additions, sift cocoa mixture over meringue; gently fold in with spatula until evenly blended. 

Spoon meringue into 6 equal mounds on baking sheet. Shape each into a nest, about 3-1/2 inches (8 cm) diameter. Reduce temperature to 275°F (140°C); bake for about 1 hour or until crisp and centres sound hollow when lightly tapped. Turn oven off, prop door open; let cool for 30 minutes. Remove from oven; cool completely on baking sheet. (Meringues can be covered loosely with foil and stored at room temperature for up to 2 days.) 

Filling: In medium bowl, combine cocoa powder and sugar. Gradually stir in cream until blended. Cover and refrigerate for 15 minutes or until well chilled. Just before serving, using electric mixer, whip chilled cream mixture until soft peaks form. 

Place meringues on serving plates. Spoon whipped cream into centre; top with diced berries. Drizzle with chocolate sauce and garnish with halved berries.