Step 1

To make the mini pavlovas, preheat oven to 120C/100C fan forced. Line 2 large baking trays with baking paper. Use electric beaters to beat egg whites in a bowl until soft peaks form. Add the sugar, a little at a time, beating constantly, until thick and glossy. Beat in the cornflour and vanilla.

Step 2

Spoon 16 mounds of the meringue onto prepared trays, about 5cm apart. Use the back of a spoon to shape into 7cm rounds. Make a deep indent in the centre of each round. Reduce oven to 100°C/80°C fan forced. Bake, swapping trays halfway through cooking, for 11 ⁄2 hours. Turn off oven. Leave the pavlovas in the oven, with the door slightly ajar, until cooled completely.

Step 3

To make the passionfruit curd, press the passionfruit pulp through a sieve into a bowl, scraping with a spoon to separate juice from the seeds. Return half the seeds to the juice, discarding the remaining seeds.

Step 4

Combine the passionfruit juice and seeds, sugar and butter in a small saucepan. Stir over low heat until the butter has melted and sugar has dissolved (do not let the mixture become hot, it should only be warm). Stir in the egg yolks and cook, stirring constantly, for 5 minutes or until the mixture thickens slightly (do not let mixture boil or it will curdle).

Step 5

Transfer the curd to a small serving bowl and set aside, stirring occasionally, until cooled slightly (it will thicken as it cools). Cover the surface with plastic wrap then place the bowl in the fridge until chilled.

Step 6

To assemble the platter, arrange pavlovas, curd, and remaining ingredients in seperate small bowls on a large platter or board.