Preheat your oven to 170°C (340°F) using the fan bake setting. Line two baking trays with baking paper.

In a clean, dry electric mixer, whisk the room-temperature egg whites on high speed until stiff peaks form, about 5 minutes.

With the mixer on low, add the vanilla essence and vinegar, then gradually sprinkle in the caster sugar while whisking at high speed for 5 minutes until glossy.

Dollop eight rounds of meringue onto the prepared baking trays, making slight indentations in the centers. Reduce the oven temperature to 120°C (250°F) and bake for 40 minutes.

Turn off the oven and crack the door slightly to cool the pavlovas inside for at least an hour.

Combine 100 grams of white chocolate and 100 milliliters of cream in a heatproof bowl and microwave for about 60 seconds. Stir until smooth and chill until ready to serve.

Once cooled, whip the cream to soft peaks, slice your fruits, and top each pavlova with cream, fruit, chocolate sauce, and a dusting of icing sugar.