Combine powdered sugar with ground coffee and instant chocolate.

Beat the egg whites with the salt using a mixer on the lowest speed until they increase in volume by 3 or 4 times.

Start adding the powdered sugar gradually, one tablespoon at a time.

Beat until stiff peaks form, then add the starch and vinegar one minute before the end of beating.

Draw a circle with a diameter of 22 cm on baking paper. Spread the egg whites in the center of the circle and flatten them slightly.

Preheat the oven to 180°C.

Place the tray with the meringue in the oven and immediately reduce the temperature to 150°C. Bake the meringue for about 1 hour (I baked it for exactly 1 hour). The Pavlova will be crispy on the outside and slightly soft on the inside.

Leave the finished meringue to cool overnight in the oven, with the door slightly open.

The next day, whip the well-chilled cream until stiff, spread it on the cake, sprinkle cocoa powder on top through a sieve, and refrigerate until serving.