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1
Preheat the oven to 350 degrees F.
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2
In a mixer fitted with a whisk attachment, whip the egg whites, cream of tartar, and salt in a clean, dry bowl until foamy.
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3
Add the granulated sugar, cornstarch, vanilla, and vinegar and continue whipping until stiff, smooth, and glossy, about 5 minutes more.
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4
Add the sifted cocoa powder and mix 10 to 20 more seconds.
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5
On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter.
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6
Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle).
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7
Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk.
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8
Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees F and bake until the meringue has puffed up and cracked on the top, about 45 minutes more.
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9
Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature.
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10
This ensures a gradual cooling, which protects the delicate meringue.
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11
Before you are ready to serve, place the meringue on a serving platter and scoop the sorbet over the top of the meringue.
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12
Then put it back into the freezer until ready to serve.
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13
When ready to serve, arrange the fruit decoratively.
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14
To serve, slice into wedges with a serrated knife.
