Pre-heat the oven to 350ºF.

Put the pistachios in a mini chopper, food processor or clean spice grinder. Pulse the nuts until you have some larger chunks as well as some fine crumbs. Set this aside.

Using a stand mixer with the whisk attachment or a hand mixer, beat the egg whites until fluffy. Add the sugar one tablespoon at a time and continue to beat the egg whites until they are glossy and stiff. Pour the pistachios into a coarse strainer over the bowl of beaten egg whites, letting the fine crumbs fall through into the whites. Set the more coarse chunks aside for later. Gently fold the fine crumbs into the egg whites along with the cornstarch, vinegar and vanilla.

Line a baking sheet with parchment paper and spread the egg white mixture on top in a circle about 10-inches in diameter. Transfer the pan to the oven and lower the heat to 275ºF for 1 hour. When the pavlova has finished baking, let it sit in a turned off oven for at least an hour. Then remove from the oven and let it cool completely on a wire rack.

When you are ready to serve, beat the heavy cream until soft peaks form. Spread the cream on top of the pavlova and then scatter the strawberries on top randomly. Sprinkle the large chunks of pistachio on top and slice into wedges at the table.