In a stand mixer, whisk egg whites and salt on high for 1 minute. Slowly add sugar and continue to beat on high until you form shiny firm peaks, about 2 minutes. Gently fold in vanilla and cornstarch.
Spoon mixture onto a baking sheet lined with parchment and spread to make a 10-inch circle.
Bake for 1 ½ hours and then turn off oven, keeping the door closed, and let cool for 1 hour.
Meanwhile using the mixer, beat heavy whipping cream and powdered sugar on medium low speed until it begins to thicken. Turn up the speed to high and beat until firm peaks form. Store in refrigerator covered with plastic wrap until pavlova is ready.
Once pavlova is ready, spoon whipped cream over top and top with lots of fresh raspberries and pistachios.