1. Preheat oven to 295 degrees F. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, beat egg whites and cream of tartar until frothy. Once frothy, gradually add icing sugar. Continue beating until stiff peaks form and a thick meringue forms.
3. Add vinegar and vanilla and fold into the egg white batter.
4. Spoon about 1/2 cup of meringue onto the prepared baking sheets, then with a pastry knife, gently even out the meringue into about 3-inch circles. You should have 4 pavlovas.
5. In a small heat proof bowl, melt Nutella. Drizzle the Nutella over the meringues.
6. Bake for 1 hour until golden and firm. Let the pavlovas cool in the oven. Once you remove them from the oven, they should have a crisp exterior.
7. For the whipped cream, beat together 1/2 cup heavy cream and 1 tablespoon white sugar.

Assemble:

1. Top each pavlova with a generous dollop of whipped cream. Top with berries, then shave the chocolates over each pavlova.
2. Serve and enjoy!