For the filling:
Preheat the oven to 300°F.
Put the egg whites and sugar in a bowl, put in a bain-marie, and stir until the sugar has dissolved. Then beat the whites with a mixer until the meringue forms stiff peaks, then add vinegar and cornstarch, stirring constantly, and keep beating until the meringue forms stiff peaks again.
Make a circle on a piece of paper and fill it with meringue using a pastry bag. On the edges of the circle, put a double layer of meringue to make a bowl-like shape. If there is any meringue left, you can make small drops to decorate the pavlova. Bake for at least 1 hour or until the meringue is hard.
For the filling, make some Chantilly cream by beating the cream, which must be well refrigerated, with the sugar and strawberry pulp. Keep beating until everything is well blended.
For the assembly, pour the strawberry Chantilly cream on the center and place the strawberries and chopped pineapple on top of the cream. Decorate with meringue or Chantilly cream drops.
