Egg whites - Separate the egg yolks from egg whites while fridge cold (it's easier). Measure out 2/3 cup (160 ml) egg whites then set aside to come to room temperature for 30 minutes (fluffs better at room temp).

Preheat oven to 150°C / 325°F (all oven types).

Add sugar - In a stand mixer or using an electric beater, beat the egg whites on high for 1 minute. While still beating, add the sugar 1 dessert spoon at a time.

Beat 8 minutes - Continue to beat for 8 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining when you rub a bit between your fingers. Add vinegar and cornflour then beat for a further 30 seconds.

Line tray - Dab a bit on the corner of 2 trays then cover with baking paper (parchment).

Pipe mounds Transfer meringue mixture into a large piping bag fitted with nozzle of choice. Pipe 12 - 13 mounds 6 - 7 cm / 2.5" wide about 5 cm / 2" tall. Use a spoon to flatten and make a slight dent on the surface to hold cream and fruit. Pavs should end up about 4 cm / 1.6" high.

Bake 1 hour 30 minutes - Place both trays in the oven, immediately turn oven DOWN to 110°C/225°F (100°C fan) and bake for 1 hour 30 minutes or until they are dry to touch. Keep baking if still sticky - exact times may vary. (Note 4)

Cool in oven - Turn oven OFF and leave to fully cool for 4 hours or overnight around 10 hours (I usually do this).

Airtight container - As soon as the pavs are fully cool, store in an airtight container in a cool, dry place until required. (Note 6)

Cream - Beat cream ingredients in a large bowl on high until soft peaks form (1 minute using a stand mixer, 2 - 3 minutes with hand held beater). (Note: if making stabilised whipped cream, follow the steps for your chosen method).

Decorate - Just before serving, spoon a big dollop of cream in the nest, top with fruit and dust with icing sugar if using.