Chocolate Pistachio Pavlova with Raspberry Cream

Method

1. Position one oven rack in the center of the oven. Preheat the oven to 180 degrees. Line a rimmed baking sheet with parchment paper. Using a pencil, in the center of the parchment paper, lightly trace a 22cm circle along the bottom of a 22cm cake pan.
2. Make the meringue: Place the chopped chocolate in a small heat proof bowl. Place in the microwave and heat in 30 second intervals, stopping to stir the chocolate with a spatula until it has melted, about 1-1.5 minutes. Set aside to cool.
3. In a medium heat proof mixing bowl, add the sugar and egg whites. Place the bowl over a large saucepan filled with 3cm of simmering water set over a stove. Make sure the water does not touch the bottom of the bowl. Using a hand whisk, gently whisk the mixture until all the sugar has dissolved and the mixture registers to 5-8 minutes.
4. Remove the bowl from the saucepan and set over a towel shaped in a ring (this will prevent it from moving on the counter). Fit the KitchenAid® 9-Speed Hand Mixer with the whisk attachment. Place the whisk into the warmed egg white mixture, and turn the mixer to speed 9. Mix, moving the whisk in circles to help aerate the meringue, until it forms stiff peaks and has a sheen, 5-8 minutes. Reduce to speed 3, and while mixing, add the vinegar, cornstarch, and vanilla. Turn the mixer back to speed 9 and whip for another 30 seconds. Turn off the mixer.
5. Using a large spatula, gently fold in the pistachios. Drizzle the melted chocolate (make sure it's not too hot or it will deflate the meringue) over the top of the meringue. Fold about 5 turns, taking care not to completely fold in the chocolate - it will naturally swirl as you shape the round!
6. Dollop a bit of meringue onto each corner of the rimmed baking sheet. Press the parchment (marked side down) onto the baking sheet to help secure the paper.
7. Using a spatula or large spoon, gently mound the meringue in the center of the drawn circle. Spread and smooth the meringue, building a 9-inch round that is slightly higher along the edges. The finished round should measure about 4cm.
8. Place the meringue in the center rack in the oven. Bake until the meringue is light in color, dry, and releases easily from the parchment when lifted with a large offset spatula, 1-1.5 hours.
9. Turn off the oven, and prop the door open. Let the meringue cool, undisturbed, for another 1.5 hours, then remove the meringue from the oven and let cool completely on the baking pan.
10. While the meringue is cooling, make the topping: In a small bowl add the raspberries, sugar, and lemon juice. Toss to combine. Set aside for 15 minutes to macerate.
11. Make the raspberry whipped cream: In a large mixing bowl, add the heavy whipping cream, confectioners sugar, vanilla extract, and kirschwasser. Fit the hand mixer with the whisk attachment. Place the whisk into the cream and turn to speed 4. Mix until the whisk starts to leave a trail, about 1 minute, then increase to speed 8 and whip until the whipped cream forms medium peaks, another 30-45 seconds. Reduce to speed 3 and gradually add the raspberries. Mix until the raspberries have broken up, then increase to speed 8 and whip for an additional 30 seconds. Place the bowl in the fridge until  ready for assembly.
12. Assemble the Pavlova: Using a large offset spatula (or maybe two, one on each side), carefully remove the meringue from the parchment, and slide  the meringue on a serving platter. Mound the raspberry whipped cream onto the meringue, creating an even layer. Then, using a slotted spoon, evenly spoon the raspberry mixture over the whipped cream. Garnish with the chopped pistachios. Let the meringue sit for 10 minutes before slicing and serving.