Preheat your oven to 120°C (250°F). Line a baking tray with parchment paper.

In a clean, dry bowl, beat egg whites with an electric mixer on medium speed until soft peaks form (about 3-4 minutes).

Gradually add caster sugar, one tablespoon at a time, beating well after each addition. Continue beating for 8-10 minutes until the mixture is thick, glossy, and sugar has dissolved.

Add vinegar, cornflour, and vanilla extract. Gently fold through with a spatula until just combined.

Spoon or pipe the meringue into 8-10 small rounds on the prepared tray, creating a slight well in the centre of each.

Bake for 60-75 minutes until the pavlovas are crisp on the outside. Turn off the oven and leave pavlovas inside with the door slightly ajar for 1 hour to cool completely.

Whip the cream, icing sugar, and vanilla extract together until soft peaks form. Don't over-whip.

Just before serving, top each mini pavlova with a generous dollop of whipped cream.

Arrange fresh blackberries, blueberries, and thin apple slices on top.

Add a cluster of Sticky Balsamic Original Pearls to each pavlova for that gourmet finish.

Garnish with fresh mint leaves and dust lightly with icing sugar.