For the Pavlova:

1. Preheat the oven to 275°F and line a large baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt at medium speed until soft peaks form, about 5 minutes.
3. Increase the speed to medium-high and beat in the sugar, 2 tablespoons at a time, until the meringue is stiff and glossy, about 6 minutes.
4. Using a large spoon, dollop the meringue onto the baking sheet, forming a circle. Make an impression in the center of the meringue.
5. Bake for 1½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

For the Rosé Syrup:

1. While the pavlova is baking, make the syrup by combining the wine and sugar in a medium saucepan. Bring to a simmer and cook, stirring frequently, until the sugar is completely dissolved. Add in the halved vanilla bean and continue to cook the mixture over medium-low heat until it is reduced by half and thick and syrupy. Cool to room temperature before serving.

To Serve:

1. Place the pavlova on a serving plate or cake stand.
2. Place the heavy cream in your stand mixer and beat on medium-high speed until it begins to thicken.
3. Add in the powdered sugar and wine and beat until the cream is thickened and airy. Spoon the whipped cream into the center of the pavlova.
4. Toss the strawberries in half of the rosé syrup. Spoon them over the top of the whipped cream and pavlova.
5. Garnish with mint sprigs and a generous drizzle of the remaining rosé syrup. Serve immediately.