Preheat the oven to 120ºC.
Line a baking tray with parchment paper.
Reserve 2 tsp sugar for macerating the strawberries.
Fit the Whisk Tool.
Add egg whites into the 5L Appliance bowl.
Whisk for 1 minute 20 seconds on speed Max.
Tip: Start on speed Min and gradually increase speed.
Reduce the speed to 4.
Then add sugar gradually while the machine is running.
Mix until the sugar dissolves for 5 minutes on speed 4.

Remove the Whisk Tool, fit the K-Beater.
Tip: Or use the Folding Tool if you have one.
Sift cocoa powder over the meringue mixture.
Mix to create a swirl effect for 10-20 seconds on speed Min.
Transfer the mixture onto the baking tray and shape into a dome, 20 cm in diameter.
Bake until the meringue is dry to touch for 1 hour, 120ºC.
Turn the oven off and let cool completely with the door ajar for 2-3 hours.

Slice some strawberries and leave some whole.
Add the strawberries and reserved sugar into a bowl and mix until combined.
Set aside until the juices are released for 10 minutes.

Clean and fit the Whisk Tool.
Add whipping cream into the 3.5L Appliance bowl.
Whisk until thickened to dropping consistency for 1 minute 20 seconds on speed 5.
Carefully place the pavlova on a serving plate.
Top with the cream and strawberries.
Tip: Refrigerate if you want to make a strawberry coulis.

Making the strawberry coulis (optional)
Add water, caster sugar and strawberries into a saucepan.
Heat until boiling, stirring frequently, until the sugar dissolves on a medium-high heat.
Cook until soft for 4-5 minutes on a medium-high heat.
Remove from the heat and let cool.

Fit the Knife Blade to the Food Processor attachment.
Transfer the strawberry mixture into the attachment.
Tip: Or use a hand blender.
Blend until smooth.
Pass through a fine sieve before serving.

To serve
Drizzle the coulis over the meringue.

Substitutions
Whipping cream can be replaced with double cream.