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["MERINGUE SHELL: Preheat oven to 350 degrees.", "Line baking sheet with", "parchment paper.", "Trace 10"" circle onto paper; invert onto baking sheet.", "Sift together cocoa, confectioners' sugar and cornstarch; reserve.", "In bowl", "with mixer at high speed beat egg whites until frothy.", "Add cream of tartar", "and salt; beat until soft peaks form.", "Beat in superfine sugar, 2 Tbsp at a time, until sugar is completely dissolved,", "5-6 minutes.", "Beat in vanilla until stiff, glossy peaks form, about 1 minute.", "Gradually sift cocoa mixture over meringue while folding it inches Do not over mix.", "Use gentle, circular motions to fold lighter ingredients into meringue.", "With spatula spread meringue to 1/2"" thickness within circle on parchment.", "Spoon large dollops of meringue around outer edge of circle to form sides.", "Bake 1 hour.", "Turn oven off.", "Let meringue stand in oven with door slightly ajar.", "until dry, at least 4 hours or overnight.", "FILLING: In bowl combine 1 cup sliced strawberries, sugar, liqueur and zest;", "let stand 15 minutes.", "Fold in topping.", "Just before serving, spoon into meringue", "shell; level with spatula.", "Starting from center, arrange remaining sliced", "berries in overlapping concentric circles over filling.", "Transfer chocolate to.", "plastic food storage bag with corner snipped; pipe over pavlova (instead of.", "piping the chocolate over your pavlova, you can use a fork to gently drizzle it).", "Garnish with additional berry, if desired."]
