Place chopped white chocolate in a medium heat-proof bowl. In a double boiler on the stove or in a separate heat-proof bowl in the microwave, heat 1 ½ cups Hood Heavy Cream until it's scalding (but not boiling).
Pour hot cream over white chocolate in bowl and let sit for 3 minutes to melt chocolate. Stir mixture until chocolate is completely melted. Place bowl in fridge to chill, for at least 3 hours.
Pre-heat oven to 240 degrees. On a large sheet of parchment paper, draw a 9-inch diameter circle. Flip parchment paper over and place on baking sheet (so ink/pencil from circle drawing is on the bottom).
In a stand mixer or in a large bowl with hand mixer, beat the egg whites and salt until soft peaks begin to form, about 2 minutes. With mixer still on, beat in sugar slowly, 1-2 Tbsp at a time, and continue to beat until egg whites turn shiny and stiff, about 6-8 minutes.
With mixer on low, beat in cornstarch, white wine vinegar, and peppermint extract.
Scoop meringue mixture into a mound within the circle outline on the parchment paper. Smooth sides and tops of meringue mound with a spatula. Drop 3-5 drops of red food coloring over meringue and using a knife or toothpick, gently swirl.
Bake for 1 ½ hours. Turn oven off and prop it open a crack (you can stick a wooden spoon in it to hold it open). Keep pavlova in oven with door cracked for at least two hours.
To finish whipped cream, place cream/white chocolate mixture in the bowl of a stand mixer or in a large bowl with a hand mixer. Add remaining cup of Hood Heavy Cream and beat until soft peaks form. Keep chilled if not serving pavlova immediately.
When ready to serve, spoon whipped cream over the top of the pavlova and gently spread with a spatula. Sprinkle crushed candy canes over the top, slice, and serve.