Preheat oven to 120 degrees celsius (fan-forced)
Line a few baking trays with baking paper.
Beat egg whites and salt on medium-high speed until the mixture forms soft peaks.
Add sugar gradually while mixing on low speed. Then return to med-high speed and beat for another three minutes. The mixture should look thick and glossy - if it doesn't continue beating for another minute.
Return mixture to low speed and add vanilla essence and vinegar. Mix until combined.
Spoon mixture onto trays to create 8 separate mini pavlova shells. Flatten and shape each shell slightly so you have circles of about 8-10cm in diameter.
Turn oven down to 100 degrees celsius (fan-forced) and place trays in oven. Cook for 40 minutes and then turn oven off. DO NOT open the oven door. Leave the pavlovas to cool in the oven for at least a few hours, preferably half a day.
Once completely cool, remove from the oven.
To make the whipped cream, simply combine the cream and icing sugar and the beat until peaks form. Place in one of the small bowls.
Cut fruit to your liking (and substitute other fruits if you prefer banana, figs, blueberries or something else) and place chopped strawberries in the other small bowl.
Place pavlova shells, fruit and mint on the tray or board, using a little creativity to make your pavlova grazing board truly special.