preheat oven to 150°F celcius

beat egg whites till soft peaks form

add caster sugar and whisk on low speed for 3 minutes. then whisk in high speed till thick and glossy (about 20 min)

add cornflour, white vinegar and vanilla and whisk for 3 more minutes

grease a baking tray lighty and cut out a 12cm radius circle from baking paper

spoon the mixture onto the baking paper. smoothing into a cake shape

reduce oven heat to 120 and bake for 1 hr and 20 minutes or till the top is no longer soft.

turn the oven off and let the pavlova cool in the oven with the door slightly ajar

meanwhile whisk the double cream with the icing sugar till peaks form

using a double boiler melt the chocolate and then fold into cream slowly

when pavlova has cooled down completely spread the lindt cream ontop and add berries