Preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper.

In a clean, dry bowl, whisk the egg whites with an electric mixer on medium speed until soft peaks form.

Gradually add the caster sugar, one tablespoon at a time, whisking until the mixture forms stiff, glossy peaks. This can take about 5-7 minutes.

Whisk in the vinegar and vanilla extract. Then, sift in the cornstarch and gently fold it into the meringue.

If using, add a small amount of green gel food coloring to give the meringue a minty color.

Spoon or pipe small rounds of meringue (about 2-3 inches in diameter) onto the prepared baking sheets, leaving space between each one.

Bake the pavlova for 60-75 minutes, or until the meringue is crisp on the outside and slightly soft on the inside.

Turn off the oven and leave the pavlova inside with the door slightly ajar to cool completely (about 1 hour).

In a small saucepan, heat the heavy cream until just simmering. Remove from heat and pour it over the chopped chocolate in a heatproof bowl.

Let it sit for a minute, then stir until the chocolate is fully melted and smooth. Set aside to cool.

In a large bowl, whip the heavy cream with powdered sugar until soft peaks form.

Add the peppermint extract and green gel food coloring (if desired) and continue to whip until firm peaks form.

Carefully peel the cooled pavlova meringue rounds off the parchment paper.

Arrange the meringues on a serving platter in a pull-apart style (layered and touching slightly).

Drizzle the chocolate ganache over the top of the meringues.

Spoon or pipe dollops of mint cream over the meringue rounds.

Top the pavlova with fresh mint leaves, crushed peppermint candy, and chocolate shavings for a festive touch.

Serve the Choc-Mint Pull-Apart Pavlova immediately or chill for a short time before serving.