Method

• 1.
  Preheat oven to 120C/100C fan forced. Line 2 large baking trays with baking paper. Use electric beaters to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, beating well after each addition, until sugar is dissolved. Beat in the cornflour and vanilla until combined. Transfer the meringue to a large piping bag fitted with a large plain nozzle.
• 2.
  Pipe the mixture into 9cm lengths (about 2cm wide) on the prepared trays, leaving space for spreading. Bake for 1 hour, swapping trays halfway through cooking, until the fingers are crisp and dry. Turn off the oven. Leave the fingers in the oven, with the door slightly ajar, for 1 hour or until cooled completely.
• 3.
  Place the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir until melted and smooth. Working with 1 at a time, dip the tops of the pavlova fingers in the chocolate. Place, chocolate side up, on a large tray. Set aside until set.
• 4.
  Meanwhile, use clean electric beaters to beat the cream in a bowl until firm peaks form. Transfer to a piping bag fitted with a small fluted nozzle.
• 5.
  Pipe swirls of cream onto the chocolate-topped pavlova fingers. Top with raspberry pieces and sprinkle with pistachio.