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Separate the egg yolks from egg whites while fridge cold. Measure out egg whites then set aside to come to room temperature for 30 minutes.
Preheat oven to 150°C / 325°F.
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.
Continue to beat for 8 minutes on high until it's fluffy, glossy, and there are no sugar grains remaining. Add vinegar and cornflour then beat for a further 30 seconds.
Dab a bit of meringue on the corner of 2 trays then cover with baking paper.
Transfer meringue mixture into a large piping bag fitted with nozzle of choice. Pipe 12 - 13 mounds 6 - 7 cm wide about 5 cm tall. Use a spoon to flatten and make a slight dent on the surface.
Place both trays in the oven, immediately turn oven DOWN to 110°C/225°F and bake for 1 hour 30 minutes or until they are dry to touch.
Turn oven OFF and leave to fully cool for 4 hours
As soon as the pavs are fully cool, store in an airtight container in a cool, dry place.
Beat cream ingredients in a large bowl on high until soft peaks form.
Just before serving, spoon a big dollop of cream in the nest, top with fruit and dust with icing sugar if using.