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1
To make the chocolate meringue:
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Preheat the oven to 225u00b0F convection or 250u00b0F conventional. Line a rimmed baking sheet with a Silpat or parchment paper.
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3
In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form.
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4
Sift together the sugar, cocoa powder, and cornstarch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites. Add the vinegar and dark chocolate. Whip until fully incorporated and the egg whites hold a stiff peak (the whip attachment will have a sturdy egg white tail when removed).
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5
Scoop the mixture onto the prepared baking sheet. Shape into a 9- to 10-inch circle with a slightly higher edge. Bake until the outside is dry and starting to crack slightly, 1 to 11/2 hours. Turn the heat off and leave the meringue in the oven to cool, about 1 hour.
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6
To make the whipped cream:
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Add the cream, confectioners' sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment.
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Whip until the cream holds soft peaks.
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9
To assemble:
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Place the baked meringue onto a serving platter or cake stand. Spread the whipped cream in the center leaving a 2-inch gap around the edge.
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11
Arrange the fruit on top and serve immediately.
