Preheat over to 300 degrees. Line a baking sheet with parchment paper. Draw 2 circles of each 7-inch diameter on the parchment paper with a pencil, then flip it over.

Make the pavlova: Beat the egg white with a mixer until soft, shiny peaks form.

Add both sugars, a little at a time until the pavlova is shiny and form stiff peaks.

Add the cocoa powder, Vincotto and dark chocolate to the egg whites and fold with a spatula until thoroughly mixed in.

Spread the pavlova into the circles and spread evenly. Try to stay within the lines as the pavlova with 'grow' during baking.

Place the pavlova in the oven and bake until dry to the touch, about 1 hour. It is ready when dry on the top and just with a little give in the center. Allow to cool on a wire rack.

Make the raspberry cream while to pavlova bakes: Mix whipping cream, raspberries, powdered sugar and Mascarpone cheese until almost stiff. Refrigerate.

Assemble Double Pavlova: Spread half of raspberry cream on one pavlova, not all the way to the edges. Half a few raspberries and push into the cream, drizzle with caramel sauce and grate dark chocolate on top.

Place second pavlova onto raspberry cream and spread with remaining raspberry spread, place remaining raspberries into or onto cream, drizzle with caramel sauce and grate with dark chocolate. Top with mint.