Mini Pavlova with Chocolate-Dipped Strawberries

Steps

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1. 1
   Melt the dark chocolate. Dip the strawberries into the melted chocolate and place them on a parchment-lined baking sheet to set in the refrigerator.
   ▶ ≈2:13
2. 2
   Whisk the egg whites until foamy, then gradually add the sugar in 2–3 stages, beating until the meringue is glossy and stiff. Fold in the cornstarch and vanilla, then mix gently until combined.
   ▶ ≈0:41
3. 3
   Transfer the meringue to a piping bag and pipe small mounds onto a parchment-lined baking sheet. You can use the back of a teaspoon to gently create a small depression in the center. Bake in a 90°C (194°F) oven for about 1 hour 30 minutes until cooked through. Allow the meringues to cool completely.
   ▶ ≈1:18
4. 4
   In a bowl, whip the cold heavy cream together with the mascarpone and vanilla sugar until the mixture becomes light and fluffy. Keep the sweetness minimal for a delicate taste.
   ▶ ≈3:03
5. 5
   Assemble the mini pavlovas: place a cooled meringue, add a small dollop of whipped cream, and top with a chocolate-dipped strawberry. You can add extra meringue peaks as decoration if desired.
   ▶ ≈3:23