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1
Melt the dark chocolate in a microwave-safe bowl.
2
Rinse and dry the strawberries. Once the chocolate has cooled slightly, dip each strawberry into the melted chocolate and place on a baking sheet lined with parchment paper. Refrigerate until the chocolate sets.
3
Whisk the egg whites in a clean bowl until foamy. Gradually add the sugar in several additions, whisking continuously until stiff peaks form.
4
Gently fold in the vanilla and cornstarch; the cornstarch helps keep the inside of the meringue tender.
5
Transfer the meringue to a piping bag (with or without a tip) and pipe small mounds onto a parchment-lined baking sheet, or simply drop tablespoon-sized portions. Optionally use the back of a teaspoon to create a slight indentation in each one.
6
Bake the meringues in a 90°C (194°F) oven for about 1.5 hours to keep them tender inside while crispy outside. For completely dry meringues, bake at 75°C (167°F) for 3 hours instead.
7
Allow the baked meringues to cool completely.
8
Whip the chilled heavy cream with the vanilla sugar and mascarpone until soft peaks form—do not overbeat.
9
Assemble the pavlovas: place a small dollop of whipped cream on each meringue (using a piping bag or spoon), then top with a chocolate-dipped strawberry.
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