Pavlova
1. Preheat oven to 275 degrees F or 135 degrees C. Line a baking sheet with parchment paper and draw a circle about 6 inch 15.25 cm in diameter. 

2. Place the egg whites into a bowl of a stand mixer. Whisk on medium high until the eggs are frothy. Then add sugar one tablesppon at a time in 30-60 second intervals. Once all the sugar has been added, whisk until the mixture holds stiff peaks and is smooth. With a rubber spatula, scrape down the sides, add the vinegar, vanilla extract, and cornstarch and whisk on medium for another minute to fully incorporate. 

3. Place the meringue into the circle drawn on the parchment. Use a spatula to smooth out the top and sides. Create a pattern around the side with the spatula if desired. Make sure to indent the top of the mound a little bit. This will help it crack evenly as it bakes. 

4. Bake for 10 minutes at 275 degrees F or 135 degrees C, then reduce the temperature to 200 degrees F or  93 degrees C and bake for about 3 hours. Let the meringue cool completely in the oven with the door closed. It can be stored like this overnight. 

Miso Whipped Cream
1. Place all ingredients into a mini food processor and whiz until the heavy cream is whipped, about 30 seconds. 

If you don’t have a mini food processor, heat the miso and heavy cream together. Make sure the miso has completely dissolved into the cream. Chill and whip by hand with the maple syrup and vanilla extract. 

Assembly
1. Decorate the pavlova with the miso whipped cream, raspberry jam, raspberries, pistachios, and rosemary. Eat immediately after decorating.