Preheat your oven to 350° F

Separate your egg whites and set the yolks aside (you will use 4 in the pastry cream)

Using a stand mixer or hand mixer, beat the eggs for 1-2 minutes until soft peaks form.

Slowly add your sugar and continue to beat until stiff peaks form.

Add the vanilla and white wine vinegar and continue to beat to combine thoroughly for about 1 min.

Sprinkle the cornstarch on top and fold it in until incorporated completely, about 10 turns of the spatula.

Add the meringue to a piping bag with tip and pipe into nests onto a silpat or parchment-lined baking sheet. Alternatively, spread meringue into nests using a spoon (approx 4-5 inch in diameter).

Turn the oven down to 200° F and bake for 60 minutes. Do not open the door while the pavlovas are baking. Once done, turn the oven off and let the pavlovas sit in the oven for 1-2 hours, or until dry on the outside (see note).

You can make your pastry cream while the pavlovas bake, or ahead of time and keep in the fridge until ready to use.

Heat the milk in a saucepan over medium until just warm.

In a separate bowl mix together the corn starch, sugar and salt. Add the egg yolks to the dry mixture, and whisk together until combined.

Slowly add the warm cream to the dry ingredients (¼ cup at a time) and mix until smooth. Continue adding the warm milk until about half has been added, then transfer the mixture back into the saucepan over medium heat and set a fine sieve over a bowl nearby.

Add the passion fruit puree and whisk continuously for about 5 minutes until the mixture thickens to a pudding-like consistency, then remove from heat.

Stir in the vanilla extract and then pour the entire mixture through the sieve into a bowl.

Cover the pastry cream with plastic wrap so that the plastic wrap is touching the surface. This will prevent it from forming a skin on top. Let it sit to cool at room temp for about 30 minutes then place it in the fridge for at least 1 hour before using on the pavlovas.

While your pavlovas are cooling in the oven, make the agrodolce.

In a medium saucepan, combine the sugar, honey and water and cook over medium heat without stirring. Notice the color when you begin. When the mixture darkens from its original color and the sugar is dissolved, you can move to the next step. This will take about 4-5 minutes, and all sugar should be dissolved.

Add the passion fruit puree and the vinegar and stir to combine. Reduce heat to medium low and, stirring often, reduce the mixture to a thicker consistency. Once the mixture is a little thicker than maple syrup, it is finished. If you cool the mixture and it seems too thin or if you want a more concentrated flavor, return the pan to the heat, and reduce further.

Let the mixture cool and then use as needed.

Mix the cold cream with the sugar in a container and refrigerate for 5 minutes to begin to dissolve the sugar.

Place a metal bowl and the beaters of an electric mixer in the freezer for 4-5 minutes.

Remove the bowl from the freezer and pour the cream into the bowl. Using an electric mixer, beat the cream and sugar for a few minutes on medium speed until the mixture begins to thicken.

Add the vanilla extract and continue to beat until the cream forms stiff peaks. Do not over beat the cream or it will begin to lose its silky texture and start to curdle. Use immediately or refrigerate, covered with plastic wrap.