Whisk whites until stiff, slowly adding in sugar and vanilla.

On Gefen Parchment Paper, make two circles from the batter and bake the meringue circles on 225 degrees Fahrenheit for one and a half hours.

Make a few small ones for decorating (small ones need an hour in the oven).

Cook all the ingredients on medium-high flame until all is dissolved. Blend briefly, leaving some pieces.

Place custard in between the two pavlovas. Garnish the top with fresh fruit and strawberry sauce, and drizzle with melted chocolate.