Make the Meringues:

• Beat egg whites until frothy. Add salt and cream of tartar, beating until stiff. Gradually add sugar continuing to beat until the meringue is stiff and glossy.
• Line cookie sheets with parchment paper and trace 3 circles with cake pan (I used the bottom of my springform pan), each 8 or 9 inches in diameter.
• Spread the meringue evenly over the circles and bake at 250 degrees for 35-50 minutes, or until the meringues are pale gold and still pliable. Turn off oven and leave in until ready to use or overnight.
• When ready to use, carefully peel the paper from the bottom.
• To Make the Pavlova
• Melt the chocolate with the half and half over low heat and whisk until smooth. Remove 1/4 cup chocolate and reserve for drizzling top.
• Divide evenly on top of each meringue and smooth; refrigerate until chocolate has hardened a bit.
• Beat the cream; gradually adding the sugar. Add the vanilla and beat until quite stiff.
• Place a small dollop of whipped cream on a serving plate and put one meringue on top.
• Spread approximately 1/3 of whipped cream over the chocolate. Top with 1/3 of the fresh berries.
• Repeat with a 2nd and 3rd layer; pipe some whipped cream on top of berries and garnish with a few that have been reserved.
• Warm reserved chocolate if necessary and drizzle over entire cake using either a fork or a ziploc bag with a tiny snip taken off of a corner.
• Refrigerate for at least 2 hours before serving.