Start whipping the egg whites until foamy.

Add the white granulated sugar gradually, whipping on medium speed until all the sugar has dissolved and the meringue is stiff.

Fold in the icing sugar in two batches, mixing carefully to preserve the air incorporated.

Once the sugar is all in, add the vinegar, rose water, cornstarch and pink pepper and mix.

Spoon the meringue on a tray lined with a silicone mat and bake in the preheated oven at 100C for 2 hours. The cooking temperature however, depends on the oven. Try a temperature between 90C and 110C. Also, I prefer to cook it slightly longer (which means to dry it more) because this way it holds the cream better.

Once done, cool down and use as soon as possible.

Bloom the gelatin.

Heat up the cream with the vanilla seeds and pod.

Strain over the chocolate and gelatin in a jug and blend well.

Wrap with plastic and keep in the fridge for at least 4 hours to allow to cool down completely.

Whip the chantilly until medium peaks form.

Spoon the chantilly over the meringue. If you want the Pavlova to hold more, brush the meringue with melted white chocolate before adding the chantilly.

Top with grapefruit segments and a touch of pink pepper.

Serve right away.

Enjoy!