Preheat oven to 180°C. Line a baking tray with baking paper, and lightly grease with butter or spray.
Beat egg whites in a small bowl with an electric mixer until soft peaks form and the egg whites hold their shape. Add the caster sugar, 1 tablespoon at a time, slowly beating until all of the sugar dissolves between each addition. Fold in sifted cocoa.
Spread four 12 cm-diameter circles of meringue mixture on the baking paper.
Turn the oven down to 120°C (slow oven) and bake the meringues for 45 minutes (or until the meringue is firm). When cooked, leave the meringues on the tray in the oven to cool with the door ajar.
While cooking, melt the chocolate in microwave on high for 1 minute. Stir the chocolate to remove any lumps. Dip half the berries into the chocolate, covering them halfway. Put the strawberries on a tray lined with baking paper, and put into the refrigerator to set.
Beat the cream in a bowl with the electric mixer until lightly whipped.
Plate up the meringues with cream, top with Persian fairy floss and berries. Decorate the plate with the chocolate dipped berries as desired.