• First step to preheat the oven to 300 degrees F (150 degrees C).
• Line a baking sheet with parchment paper and draw an 8-inch circle on the paper. Then turn the paper over to change the side of the circle.
• Next step is to beat the egg whites and cream of tartar on medium speed with the help of an electric mixer. Beat the mix until you have come up with the soft peaks.
• Add sugar (one tablespoon at a time) and beat it on high speed to get it all mix or till the meringue becomes shiny and holds stiff peaks (or till the sugar is fully dissolved). Add half a teaspoon of vanilla extract, vinegar and beat the mixture well until it all gets combined. Sift the cocoa powder and cornstarch(or corn flour) with the help of small strainer over the top of the meringue and with a rubber spatula, fold in. You can also fold it in the chopped chocolates as well.
• Now, put a dab of meringue on the underside of each corner of the parchment paper so that you can prevent the paper from sliding or lifting up.
• Pour the meringue on the baking sheet (already prepared in step 2) inside the circle drawn on it.
• Now reduce the temperature of the oven to 250 degrees F (120 degrees C) and place the baking sheet into it.
• Bake, the dessert for60-75 minutes or until the outside layer, becomes a little dry.
• Take out the meringue from the oven and let it cool for some time.
• Now you can keep this dessert in an airtight container for a few days.

Serving

• Before serving on a plate, all you need to do is to place a meringue on your serving plate.
• Take a bowl and whip the cold cream and sugar well with the help of an electric mixer.
• Mount the whipped cream into the centre of meringue along with the desired fruits topping to give it an irresistible and heart-melting appeal.