Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper, creating a template for mini circles if desired. Separate the egg whites from the yolks, ensuring there is no yolk contamination, and place the whites in a clean mixing bowl.

Tip: Make sure your mixing bowl is completely grease-free for the best volume.

Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, while continuing to whip on high speed until the mixture is thick and glossy.

Gently fold in the vinegar and cornstarch using a rubber spatula. This will help stabilize the pavlova and create that perfect crisp exterior.

Spoon the mixture onto the prepared baking sheet, making 6 circular nests with a slight indentation in the center for the filling. Bake for 1 hour, then turn off the oven and let the pavlovas sit inside to cool completely, allowing them to dry out.

While the pavlovas cool, whip the heavy cream in a mixing bowl until soft peaks form. In another bowl, combine Greek yogurt, powdered sugar, and vanilla extract. Gently fold the whipped cream into the yogurt mixture until well combined.

Tip: Taste the mixture, adjusting the sweetness with more powdered sugar if desired.

Once the pavlovas have cooled completely, spoon the cream and yogurt mixture into the center of each nest. Top generously with fresh sliced strawberries for a vibrant, colorful finish.