Try this delicious twist on an Australian dessert favourite.
Preheat oven to 160C/325F/Gas3. Line a baking sheet with parchment paper. Set aside. Put the egg whites in a large, clean bowl and whisk to soft, shiny peaks – ensure the whites don't go grainy. Gradually add the 150g of sugar in heaped tablespoons, whisking well after each addition to make sure all of the sugar is fully incorporated. Add the cornflour and vinegar. Continue to whisk until the whites are really stiff, very shiny and stand up in peaks when you lift your beaters out. Use a large metal spoon to gently fold in the white chocolate and most of the pistachio nuts. Spoon six saucer-sized dollops on to the parchment paper and use a spoon to make a dip in the centre of each.
Reduce the oven temperature to 140C/275F/Gas1. Cook the meringue for 45 minutes. Switch off the oven, open the door slightly then allow the meringue to cool completely in the oven.
Mash 4 strawberries and the icing sugar with a fork until juicy and broken down. Whip the cream, fold in the crème fraîche then swirl through the crushed strawberries. To serve, pile the strawberry-cream mix on to the pavlovas and top with the sliced strawberries. scatter with the remaining chopped pistachios