Whisk the egg whites until satiny smooth peaks form, beat the sugar a spoonful at a time until the meringue is still and shiny.
Add chocolate powder, vanilla pod seeds and fold gently.
Mount onto a baking tray and place into the oven at 180 degrees for 1 hour 15 minutes.
Whisk the double cream till thick but still soft and pile it over the meringue.
Garnish with sliced strawberries.
Key Ingredients: egg, castor sugar, cocoa, cream, strawberry, vanilla essence