Place a saucepan with 2 inches of water over low heat. Once it is simmering, place the bowl over the saucepan stirring constantly, heat the mixture until the sugar has melted and is warm to the touch (about 2-5 minutes).

With an electric mixer beat on high speed until the meringue is stiff, about 5 minutes. Add vanilla, and mix.

Preheat the oven to 250F (130C). Cover 2 cookie sheets with parchment paper.

Divide the meringue into 12 equal portions on the parchment paper.

As soon as you put the meringues into the oven, reduce the temperature to 200 F (100C) and bake the meringues for 1 hour and 10 minutes. Turn off the oven and leave the meringues for another 30 minutes.

Remove from oven and place on a wire rack to cool completely. The meringues can be stored in an airtight container at room temperature for up 2 weeks (depending on humidity).

In a large bowl, beat cream cheese, icing sugar, orange juice, and zest. Add melted chocolate and mix.

In a medium bowl, beat heavy cream with an electric mixer for 4 to 6 minutes. It does not have to be firm, only creamy. Fold whipped cream to the cream cheese mixture with a spatula. Add chopped strawberries and fold.

Keep refrigerated until ready to use. It keeps well for up to one week.

Melt chocolate in a microwave-safe container for about 1 minute and 30 seconds, stopping every 30 seconds to mix. Place chocolate in a small plastic bag and cut the tip. Drizzle chocolate over the strawberries.

Place strawberries in the refrigerator until ready to use.