Preheat oven to 325 Deg F (160 Deg C).
Make sure eggs are free of yolks. Wipe dry all the bowls and whipping blades till absolutely dry.
Whip egg whites with handheld mixer on low speed initially till it starts thickening.
Add sugar teaspoon at a time whipping after each addition till all sugar is used up and stiff peaks form. (Set aside 2 teaspoons of sugar).
Sprinkle cornflour over the meringue and fold in lightly till thoroughly mixed.
Combine vanilla extract, 2 tsp sugar, and vinegar and whisk well. Add it to meringue and fold lightly till combined.
Take ovenproof parchment sheet. Draw 9 cm and 5 cm circles on the sheet.
Place the parchment sheet on baking tray. Flip the sheet so the drawn circles are on the reverse side.
Place tablespoon of meringue of the larger circles and teaspoon of meringue on smaller circles.
Take small quantity of melted chocolate and drizzle over the meringue. With a toothpick swirl the chocolate in the meringue to give it a pattern.
Drop another tablespoon and teaspoon of meringue on large and small circles respectively.
Again drizzle chocolate and swirl in to the meringue. Make small dents in the center of the meringue.
Bake in the oven for 5 minutes and then lower temperature of oven to 225 Deg F (107 Deg C) for 45 minutes.
Remove tray from oven and cool for 10 minutes. Transfer to wire rack to cool thoroughly.
Topping---
Whip cream on low speed and then increase speed till soft peaks form (approximately 3 minutes). Fold maple syrup in it till well combined.
Combine orange, strawberries, Brandy, sugar and zest together in a bowl. Leave them to rest for 30 minutes till flavors are infused.
Assemble---
Place the pavlova in the serving dish. Pipe the whipped cream in the hollows of the meringue.
Arrange orange segments, strawberries and chocolate over the whipped cream.
Drizzle with strawberry syrup and dust with icing sugar.
