• Add the chopped chocolate into a heat proof bowl and melt in 60 sec intervals in the microwave, stirring between each interval. Do not overheat. Cool completely.
• Preheat oven to 212 F. Line 3 baking sheets with parchment paper.
• Add egg whites, cream of tartar, and salt to stand mixer fitted with whisk attachment. Beat until frothy. Very slowly add half of the sugar (2 cups) and beat until egg whites become thick and very foamy. While beating add white vinegar and cornstarch and beat until soft peaks form. Add remaining 2 cups sugar VERY slowly and gradually until stiff, glossy peaks form. While beating, scrape down any bits of sugar around the sides. When you lift whisk attachment to check meringue peaks they shouldn't droop or flop around, but should hold their peak perfectly.
• Add 3/4 of melted and cooled chocolate to pavlova. Fold gently with spatula to distribute chocolate a bit. But do not mix. You want the chocolate to have a swirled, marbled effect, and even scooping it out mixes the chocolate. So just fold chocolate in a bit to distribute, and you're done.
• Use 2 metal spoons to scoop out big fluffy mounds of meringue unto your lined sheets. Make a little dip in the center with a spoon to make room for your frosting.
• Once your pavlovas are scooped, drizzle the extra chocolate on top.
• Bake meringue for 2 hrs and 30-40 min until pavlovas lift easily off parchment, and are dry and crisp on the outside. Check the center with a sharp knife. You want a very moist center, but not runny. Don't overbake pavlovas or they will be crisp without that soft center. You can store cool pavlovas for 2 days.*
• For the frosting, beat cream cheese, salt, vanilla, and powdered sugar until smooth, scraping down the sides. Add heavy cream and continue beating until fluffy.

Assembly

• Pipe or scoop a generous amount of cream on top. Drizzle with dark chocolate. Top with fresh raspberries and strawberries. Garnish with mint. Dust with powdered sugar if desired. Serve and enjoy.