Line a flat baking tray with paper. Preheat oven to 150°C.
Before beginning, make sure your bowl and beaters are scrupulously clean and dry. It is best not to use a plastic bowl for whipping egg whites.
Place egg whites, cream of tartar and salt into the bowl and whisk until foamy.
Gradually add the sugar, ¼ cup at a time, whisking between additions until well incorporated.This may take up to a few minutes.
Add vinegar and vanilla and whisk through.
Spread the mixture in a large circle on the prepared tray. Dust with enough of the cocoa powder to make an impact. Reserve the rest for the cream.
Bake pavlova for 45 minutes. Turn oven off and leave in oven for 10 minutes. Remove from oven and allow to cool completely without moving it.
To serve, whip cream with remaining cocoa powder to soft peaks, remove from TM bowl, leaving a little in the bowl, and then add chocolate and vanilla to bowl. Melt 4 min/50°C/speed 1.
Return cream to the bowl and incorporate 4 sec/speed 4.
Fill the hollow, top with heaps of fruit and if you have some ganache laying around...drizzle on!