6 egg whites, at room temperature
11⁄2 cups caster sugar
2 tblsps cocoa powder
1 tblsp corn flour
2 tsps white vinegar
250g punnet strawberries, hulled, quartered
Melted white chocolate, to decorate
300ml tub thickened cream
1⁄2 cup icing sugar mixture
1 tsp vanilla bean paste
250g tub mascarpone
Invert bases of two 24cm springform pans (base measures 22cm). Grease and line bases and sides with baking paper, extending paper 2cm above edges.
Beat egg whites in large bowl of an electric mixer until soft peaks form. Gradually add sugar, 1 tblsp at a time, beating until dissolved. Beat for a further 5 minutes, or until thick and glossy. Fold in combined sifted cocoa and corn flour and vinegar. Divide evenly between pans. Smooth over tops.
Cook in a very slow oven (120C) for 1 hour, 30 minutes, or until dry and crisp. Turn off oven. Cool in oven with door ajar for 1 hour. Remove.
To make mascarpone cream, beat cream, sugar and vanilla in small bowl of electric mixer until firm peaks form. Fold in mascarpone.
Just before serving, sandwich pavlovas together with half the mascarpone cream. Top with remaining cream. Decorate with strawberries. Drizzle with melted chocolate.