Preheat the oven to 250 degrees Fahrenheit.

Beat the egg whites until they are very stiff. While continuing to beat, gradually add the sugars.

Transfer the mixture into a piping bag and pipe your desired shapes onto a lined baking sheet. Bake for one hour. After baking, turn off the oven and let the pavlovas cool inside the closed oven for an additional hour.

In a mixing bowl, beat the whipped topping until it becomes stiff. Add the sugar and vanilla pudding mix and combine well.

Then add the cream cheese and pistachio paste, mixing until just combined. Gently fold in the crushed pistachios by hand.

Transfer the mousse into a piping bag fitted with a large star tip.

In a bowl, cream the egg yolks with butter on high speed for five to 10 minutes until light and fluffy.

Melt the remaining ingredients, except the cream cheese, in a double boiler and let cool slightly. Mix the melted ingredients into the butter and egg yolk mixture until well combined.

Add the cream cheese and continue mixing until smooth. Refrigerate for one to two hours until chilled.

Transfer the chocolate cream into a piping bag fitted with a star tip.

Pipe the pistachio mousse into the center of each pavlova. Pipe the chocolate cream around the mousse.

Top each pavlova with crushed pistachios. Enjoy!