Preheat your oven to 120°C/ 250°F. Line two baking trays with baking paper. Set aside.
Add 1tsp of white vinegar into your mixing bowl. Use a paper towel to wipe the bowl down until dry. Add the egg whites and whip on medium high speed until frothy. About 30-60 seconds.Then, while the mixer is still mixing, add the sugar 1 tbsp at a time until it’s all in there. Continue whipping for 10 minutes.
Mix the remaining white vinegar and corn starch together. Add to the meringue along with the vanilla extract. Whisk for 30 seconds.
Dip a 10cm cookie cutter in the meringue and tap it onto the lined baking tray to create round stencils.Spoon the mixture evenly amongst the 6 circles. Smoothen out. Bake for 1 hour. Do not open the oven door. Allow to cool completely in the oven.
White Chocolate Whipped Cream
Add the white chocolate and 200ml of the cream to a heatproof mixing bowl. Microwave for 30 seconds a ta time, storing each time until smooth. Allow to sit at room temperature to set.
Once cooled, add the remaining cream to a mixing bowl and whip to soft peaks. Add the cooled ganache and whip to stiff peaks. Chill in the fridge until ready to use.
Add the rosé wine and sugar to a saucepan and bring to a boil. Allow to gently simmer on medium heat for 8 minutes. Take off the beat and allow to cool. Add the raspberries and gently fold to mix with the syrup. Allow to sit for 10 minutes.
Add the whipped cream on top of each meringue. Top with the soaked raspberries and rosé syrup.
Pavlovas are best served the day they’re made. You can store the pavlovas, with no toppings, for 3 days in an airtight container in the fridge and decorate right before serving.