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. Pre-heat the air fryer to 350ºF.

Cut a circle of parchment paper that is roughly 8-inches in diameter. Spread half the egg white mixture onto the parchment paper, leaving a 1-inch border around the edge of the paper circle. Lower the parchment paper into the basket of the air fryer. (You can use an aluminum foil sling to help with this by taking a long piece of aluminum foil, folding it in half lengthwise twice until it looks like it is about 26-inches by 3-inches. Place this under the raw pavlova and hold the ends of the foil to move the parchment circle into and out of the air fryer.)

Air-fry at 250ºF for 30 minutes. When the pavlova has finished baking, let it sit in the turned off air fryer for another 30 minutes. Then remove it from the air fryer basket and let it cool on a wire rack.

Repeat with the remaining pavlova batter.

When you are ready to serve, beat the heavy cream until soft peaks form. Spread the cream on top of the two pavlova circles and the scatter the strawberries on top randomly or in a decorative manner. Sprinkle the large chunks of pistachio on top.

You can choose to serve two smaller pavlovas or, you can make a double decker pavlova by stacking one circle on top of the other and pressing down gently. Slice into wedges to serve.