Meringue Nests:

Line a half-sheet rimmed baking tray with parchment. Preheat oven to 150° C / 300° F.

Fit a piping bag with a star or other decorative piping tip, and set aside until ready to use.

In a large mixing bowl or the bowl of a stand mixer, mix the egg whites on medium-high speed until soft peaks form.

Gradually add the granulated sugar, continuing to mix on medium-high speed until the mixture turns thick and glossy, and stiff peaks form.

Add the cornstarch and white vinegar and mix until thoroughly combined, about 1 minute more.

With a rubber spatula, scoop meringue into prepared piping bag.

Pipe 1 1/2-inch dollops of meringue onto prepared tray, allowing 2-3 inches of space in between each dollop. You should have 12 dollops total.

Pipe a ring of meringue around each dollop, creating the “nest” shape. Each nest should measure about 3 inches in diameter.

Bake in preheated oven for 45 minutes. Turn oven off and allow tray to sit in oven for 30 minutes more. Do not open the door.

Crack oven door and allow meringues to cool completely, at least 4 hours or overnight.

Assembly:

Add whipping cream to a large mixing bowl or the bowl of a stand mixer. Whip on high speed until stiff peaks form, about 2 minutes.

Spoon mixed berry compote into the middle of each meringue nest, dividing it equally between the 12 nests.

Pipe or spoon a dollop of whipped cream over the compote.

Top with fresh berries.

Garnish each pavlova with fresh herbs or edible flowers.

Serve immediately.