Preheat oven to 330°F. Prepare a large baking sheet with parchment. Draw an 8” circle on the center of the parchment.

Add egg whites and sugar to the bowl of your stand mixer, and whisk together. Place the bowl over top of a simmering pot of water (bain-marie), ensuring a tight seal and ensuring that the bottom of the stand mixer is not actually touching the water.

Continuously whisk the mixture while it heats up over the bain-marie, heat the mixture until it reaches 165°F – 170°F (74°C – 77°C). When temperature is achieved, remove the bowl from the simmering water pot and place onto your stand mixer. Beat the mixture on high, using the whisk attachment, for 4-5 minutes or until very stiff, glossy peaks are achieved.

Turn the stand mixer off, and add in the cornstarch, vinegar, and vanilla to the meringue. Turn the stand mixer back on high for 10 seconds to mix everything together.

Place a small amount of meringue onto each of the corners of the parchment paper to secure it to the baking sheet. Place meringue in center of parchment. Using the circle as a guide, spread and smooth meringue with a spatula from center outward, creating an 8” disk that is slightly higher around edges. The final disk should be about 2-3” high with ¼” depression in center.

Place the pavlova into the oven, then immediately turn the oven down to 220°F. Bake for 2 hours. After 2 hours, turn off the oven (do not open oven) and allow the pavlova to cool in the oven for at least 4 hours, or preferably overnight.

In a medium sauce pan over medium heat, melt butter. Add the raspberries and sugar to the sauce pan and whisk to combine. Then add in the egg yolks and whisk again to combine.

While constantly whisking, allow the mixture to simmer until it thickens up – about 8-10 minutes. Remove the raspberry curd from the heat and pour over a fine mesh sieve to strain out the raspberry seeds.

Stir the lemon juice and rose water into the strained curd, then allow the curd to cool completely in the fridge in an airtight container. The raspberry curd can be stored in the fridge for 1-2 weeks.

Place chopped white chocolate into a medium size mixing bowl, then set aside.

Place heavy cream into a medium pot over medium heat. Heat until the mixture just begins to come to a low boil. Remove from heat and pour over top of the chopped chocolate. Allow the mixture to sit for 1 to 2 minutes, then whisk together until all the chocolate has melted and the ganache is very smooth.

Add the pistachio paste, then whisk again until smooth. Place a piece of plastic wrap over top of the surface of the ganache and place into the fridge to cool for at least 8 hours, or preferably overnight.

When cooled, place the ganache into your stand mixer fitted with the whisk attachment. Whip the ganache until stiff peaks have formed (this happens very quickly so make sure you’re watching!).

At serving time, carefully transfer the pavlova onto a serving platter. Place the raspberry curd into the centre depression, then top with whipped ganache. Garnish with pistachios, fresh raspberries, and a dusting of confectioners sugar.