In a bowl, beat egg whites until stiff with an electric handheld / stand mixer. When you hit soft peaks form, add in icing sugar slowly while whipping until it gets stiff peaks.
Add in cornstarch through a strainer. Keep whipping with the handheld / stand mixer on medium. Now add in vinegar while whipping.
Once the meringue is ready, it is time to create 6/8 mini pavlovas nests or a 8 inch diameter cake nest.
Bake for 1 hour in case you are making the mini pavlovas. Bake for 1 hour and a quarter if you are making the cake.
In a separate bowl, pour whipping cream and whip with the handheld / stand mixer on medium speed. Gradually, add in both granulated sugar and vanilla sugar. Keep whipping for about ten minutes until stiff peaks form.
Pour and spread the sweetened whipped cream in the center of meringue nests; then top it with berries, crushed pistachios and raspberry coulis. Et voilà! You have just made a delicious classic berry pavlova!