Preheat the oven to 150 degrees Celsius or 302°F
Separate the egg whites from the yolks. You can use the yolks for some other recipe.
Place the egg whites in a squeaky clean bowl using a stand mixer. A hand mixer can also work, however you will need some muscle power as it takes a bit of whisking.
Whisk the egg whites on a low-medium speed until it just starts to form stiff peaks.
On medium speed, slowly add 1 tablespoon of sugar at a time to the egg whites. Ensure you whisk well after each addition but don't whisk for too long. Scrape down the sides of the bowl to ensure all the sugar dissolves. Should take about 8-10 minutes for this step
Once all the sugar is added, take a little bit of the mixture and rub it between your fingers to ensure the sugar has dissolved
Add the cornflour and vinegar and whisk again, for just a few seconds until it's mixed through
Remove the mixing bowl from the mixer and add a drop of pink food colouring. Fold the colouring in to create swirls
Line a baking sheet with baking paper. Put a tiny drop of the meringue mixture on each corner of the baking sheet and then place the baking paper on top. This will keep the paper in place
Drop a couple of tablespoons full of the pavlova mixture on the baking sheet to create 6 mounds. Leave enough space between each one. Flatten the top just a little, with the back of a spoon. Do not make it flat.
Place the baking sheet in the oven and immediately turn the temperature down to 120 degrees Celsius. Bake for 40 minutes. Turn off the oven, do not open it and allow the pavlova to cool in the oven for 3-4 hours.
Once completely cool you can whip up the cream and add dollops of cream of top of the pavlovas or pipe them
To make the raspberry sauce/coulis you can blend 1/2 cup of raspberries, strain it and drizzle on top. Reserve the remaining raspberries to decorate the pavlova
For the chocolate shards, melt the chocolate in the microwave at 30 second increments. Mix well and use a teaspoon and spread little bits onto some baking paper. Freeze for a few minutes. Add the raspberries on top of the pavlovas and place the chocolate shards between them.
You can sprinkle some sparkle dust on top if you want to be extra
