Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper. On the underside of the parchment paper, draw 8 hearts, about 4 ½ by 4 ½ inches each.

In your stand mixer with the whisk attachment, beat the egg whites to stiff peaks, but not dry.

Gradually add in the sugar, tablespoon by tablespoon, while continuing to mix, until it's thick and glossy.

Add in the vanilla, white vinegar, cornstarch, and cocoa powder and combine well.

Using a spoon, carefully place the mixture on the parchment paper lined baking sheet, using the heart shape drawn on the other side of the parchment paper as a guide.
Bake for about 40 min. until the outside is dry, but the inside is still soft. Let cool.

To make the whipped cream, add the whipping cream to your stand mixer and whip until it forms soft peaks. Add 2 tablespoons of sugar, and 1 teaspoon of vanilla and combine. Serve each chocolate pavlova with whipped cream, fresh berries (or any other fruit), a drizzle of chocolate sauce, and edible gold leaf on top.