Preheat the oven to 180°C.
Whisk egg whites in a bowl until stiff peaks form.
Add sugar gradually while whisking constantly until stiff peaks return.
Fold in vinegar, pink food colouring, and orange liqueur gently.
Spread two equal portions of meringue onto baking trays lined with parchment.
Place trays in the oven and reduce temperature to 150°C.
Bake for one hour until crisp on the outside and chewy inside.
Whisk cream with vanilla seeds and icing sugar until stiff peaks form.
Spoon equal amounts of cream mixture onto the cooked meringues.
Top each meringue with the halved strawberries.
Boil sugar and 100ml water for 12-15 minutes until a thick syrup forms.
Add strawberries to syrup, set aside for 10 minutes, blend until smooth, sieve, and chill.
Cut each pavlova in half, place on plates, and pour over the sauce.