Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.
In a clean, dry bowl, whisk the egg whites until stiff peaks form.
Gradually add the sugar, one tablespoon at a time, while continuing to whisk until the meringue is glossy and smooth.
Sift in the cornstarch and vinegar, and gently fold them into the meringue until just combined.
Spoon the meringue onto the prepared baking sheet, forming small nests about 3 inches in diameter.
Create a slight indentation in the centre of each nest to hold the topping.
Bake for about 1 hour, or until the meringues are dry and crisp on the outside but still slightly soft in the centre.
Turn off the oven and leave the meringues inside to cool completely.
In a separate bowl, whip the thickened (heavy) cream, icing (powdered) sugar, and vanilla extract until stiff peaks form.
To assemble the mini pavlovas, carefully spoon the whipped cream into the centre of each meringue nest.
Top with sliced fresh fruits of your choice, arranging them artistically to create a visually appealing presentation.
I love using strawberries or kiwifruit.
Drizzle with passionfruit sauce (optional) for an extra burst of flavour.