Melt white chocolate in a small bowl in the microwave in short bursts on medium until melted and smooth.

Coat the sides of each pavlova base with melted white chocolate, I used a teaspoon to help spread it evenly.

Pour the hundreds and thousands onto a plate, then roll the pavlovas until evenly covered in sprinkles.

Allow the white chocolate and sprinkles to set on a lined baking tray.

Cream the butter and icing sugar together until well mixed.

Add the cream cheese in cubes slowly until incorporated.

Add in salt and vanilla. Continue mixing for 5 minutes until the icing is light and fluffy.

Add in a few drops of food colouring to tint the buttercream.

Transfer mixture to a piping bag with star nozzle attached and pipe dollops on top of the meringue bases.

Finish off with a final sprinkle of hundreds and thousands!