Prepare the parchment paper. Start by lining your baking sheet with parchment paper, then tracing 12 circles (3 1/2 inches in diameter) on it. Flip it over and set aside.
Make the meringue. In the bowl of a stand mixer, add the egg whites, cream of tartar, and salt, and whisk on high speed until soft peaks form. Then slowly add the sugar. Once you see stiff peaks form (about 10 minutes), add the cornstarch and vanilla, and beat until incorporated.
Pipe the mini pavlova meringue. Fill a disposable pastry bag with the meringue and pipe it in a circular motion, starting from the center. Then pipe out a border on the top.
Make the pavlova. Bake in the oven at 225 degrees Fahrenheit for 1 hour and 30 minutes on the conventional setting. Then turn the oven off and let the pavlova sit in the oven for another 30 minutes.
Make the ganache. For the ganache, pour the hot heavy over the semisweet chocolate chips and let sit for a minute or so before mixing until smooth.
Add it to the pavlova. Now add the ganache to a piping bag and drizzle it inside each pavlova, coating the entire bottom, and sprinkle some chopped toasted pecans on top.
Make the whipped cream. For the cream topping, combine the cold heavy whipping cream with the sugar and vanilla. Beat on high speed using an electric mixer until stiff peaks form.
Add toppings to the mini pavlova. Place the whipped cream into a piping bag and add a tip (I use a 1M piping tip). Pipe the cream onto each pavlova and top with some berries. Serve immediately.