Step 1

Preheat oven to 100°C. Whisk eggwhites until stiff. Gradually add 270g of the sugar and whisk until glossy. Whisk in vinegar, vanilla and cornflour.

Step 2

Draw six 10cm circles on a piece of non-stick baking paper and place on a baking tray. Mound mixture into circles and bake for 25 minutes. Reduce oven to 70°C for 1 hour. Leave in the oven for 2-3 hours to dry out.

Step 3

Place remaining sugar in a pan with 250ml water and stir over low heat to dissolve the sugar. Increase the heat to medium-high and cook for 5 minutes until reduced by half.

Step 4

Place the passionfruit pulp in a food processor and process for a few seconds. Add to the sugar syrup.

Step 5

Return to the heat and then cook for a further 5 minutes over a low heat. Set aside to allow to cool.

Step 6

Place a pavlova on each plate, add a dollop of cream, slices of fruit and drizzle with passionfruit sauce.