Line cookie tray with Baking Mat.
Preheat oven to 120 degrees, (Fan forced)
In clean dry bowl beat eggwhites with salt until foamy.
Add sugar a little at a time along with vanilla, vinegar and chilli.
Beat for around 4 minutes until holding stiff peaks.
Add boiling water a little at a time and continue beating.
Put mix into piping bag and pipe 12 small pavlovas.
Bake for 40 minutes.
Turn off oven and leave for a further 40 minutes.
Remove and cool.
Filling;
Melt white chocolate on Induction (1). Cool.
Whip cream until thick.
Fold melted chocolate through cream until blended. Keep chilled.
Meanwhile make a berry coulis by placing remaining ingredients in small pan on Induction (3).
You can add a little alcohol of choice here if desired.
When liquid is reduced, mash berries with a fork then chill mix.
Assemble by pushing in the top of each pavlova gently with your finger.
Dollop white chocolate cream generously over the top.
Spoon berries on and if desired lay a VERY thin slice of chilli across the top.