Pavlova!

Preheat the oven to 180°C. Line 2 baking trays with baking paper.

In a cake mixer or with a hand whisk, whisk the egg whites and salt until soft peaks form.

With the whisk going, add the sugar a tablespoon at a time, until the meringue is thick and shiny.

Sift over the cornflour and add the vinegar and vanilla, folding in gently.

Spoon big dollops of mixture onto the trays: I usually make 6-8 meringues.

Place in the oven and immediately reduce the heat to 150°.

Bake for 20 minutes then turn the oven off. Don't be tempted to look inside! Leave to cool overnight. The next morning, transfer the pavlovas to an airtight plastic container.

In a food processor, pulse the passionfruit pulp to break it up the yellow fibrous bits without splitting the seeds.

Strain the pulp through a fine sieve in a medium sized bowl. Use the back of a spoon to really press the pulp into the sieve to get out as much liquid as you can, and you may want to leave it to drain for 10 minutes to let it drip.

Stir in the sugar, then taste and add a bit extra if the pulp is too sour. Whisk in the eggs and egg yolks until the sugar has dissolved.

Fill a larger bowl with iced water in preparation for the next step.

Place the bowl over a saucepan of simmering water (making sure the bottom of the bowl is not touching the water) and add the cubed butter. Stir the mixture continuously, scraping round the sides and bottom of the bowl, until it starts to thicken (10-15 minutes).

As soon it has thickened, place the bottom of the bowl into the bowl of iced water, and stir occasionally until cooled.

Transfer to an airtight container or jar and refrigerate (will keep for a couple of weeks).

Place each pavlova on a plate. Dollop the pavlovas with whipped cream, passionfruit curd, passionfruit pulp, and a dusting of icing sugar to serve.