Break the chocolate into pieces and melt it gently over the water or in the microwave. Allow to cool.

Preheat oven to 175 °. Draw two or three circles which is about 15 cm in diameter on a baking sheet. Place them as far apart as you can without getting too close to the edge. Turn the baking paper and place it on a plate.

Beat the egg whites to soft peaks. Add the sugar, a little at a time and whisk to a firm meringue batter. You should be able to hold the bowl upside down without the meringue slides out!

Sift the cocoa powder and cornstarch into the meringue. Add vinegar and mix until smooth. Stir in the melted chocolate with some while.

Spread the meringue mixture into roundels on the parchment paper. Keep in mind that they float out during baking. Set the plate in the oven and reduce heat to 120-125 degrees.

Bake the meringues for 1 hour to 1 hour and 15 minutes, the bottoms must be hard and crispy around the edges but still chewy in the middle. Turn off the oven and let the bottoms remain in the residual heat with the door ajar until the oven is cool.

Place one of the meringue discs on a cake plate, top with half the cream and dollop the lingonberry jam on top of the cream.

Place the second meringue disc on top of the creamy jam layer and press down gently.

Top the pavlova with the remaining cream and drizzled with the cooled chocolate.

Scatter the toasted coconut on top of the chocolate, and shower with desiccated coconut.

Serve immediately.