Method

• 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.

• 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.
• 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.
• 4.
  Place the passionfruit pulp in a food processor and process for a few seconds. Add to the sugar syrup.
• 5.
  Return to the heat and then cook for a further 5 minutes over a low heat. Set aside to allow to cool.
• 6.
  Place a pavlova on each plate, add a dollop of cream, slices of fruit and drizzle with passionfruit sauce.