Method

• 1.
  Preheat oven to 120°C/100°C fan-forced. Grease 2 baking trays and line with baking paper.
• 2.
  In a stand mixer fitted with the whisk attachment, whisk egg whites and a small pinch of fine salt on medium-high speed for 1-2 minutes, until just foaming. Gradually add the sugar, whisking until sugar is completely dissolved after each addition. Continue whisking until firm peaks form and all the sugar is completely dissolved. Add vinegar and cornflour and whisk until just combined. Transfer to a piping bag fitted with a 2cm star nozzle.
• 3.
  Following a zigzag motion, pipe meringue into 8 x 12cm logs, 4cm wide, leaving 5cm space between each. Bake for 1 hour 30 minutes, or until meringue is crisp on the outside but not browned. Turn off oven and leave pavlovas to cool in oven, with door slightly ajar, for 2-3 hours.
• 4.
  Just before serving, place cream and icing sugar in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks. Transfer to a clean piping bag fitted with a 2cm nozzle. To assemble, place meringues on a serving platter. Pipe cream over meringue in a zigzag motion. Decorate with sliced kiwi and mango and drizzle with passionfruit pulp to serve.