Preheat the oven to 140°C and line a baking tray with parchment paper.
Whisk egg whites in a food processor until soft peaks form.
Gradually whisk in the sugar until the mixture is firm.
Gently fold the cornflour and vinegar into the meringue.
Spoon the meringue onto the tray in a nest shape and bake at 140°C for 10 minutes.
Reduce heat to 120°C and cook for 1 hour before cooling completely in the oven overnight.
Paint melted white chocolate inside the cooled meringue nest.
Whisk cream and vanilla seeds together until soft peaks form.
Mix halved strawberries into the cream and spoon into the meringue nest.
Place whole strawberries on top of the cream mixture.
Blend glaze strawberries in a processor and pass through a fine sieve into a pan.
Stir squeezed gelatine into the warmed strawberry sauce until melted.
Brush the whole strawberries with the prepared strawberry glaze.
Heat caster sugar in a pan until melted and golden-brown, then drizzle over the pavlova.