1. Preheat oven to 120°C.
2. Line an oven tray with foil. To help prevent meringue from sticking, brush with melted butter and dust with cornflour, shaking off excess.
3. Gently mark a 24cm-diameter circle into foil to use as a template when spooning on the meringue.
4. Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form.
5. Very slowly, gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Don’t rush this process.
6. Rub a pinch of meringue between fingers, if still “gritty” with sugar, continue to whisk until sugar dissolves.
7. Add cornflour, vinegar and vanilla and whisk until the new ingredients are just combined.
8. Spoon the meringue into the circle you marked on the foil lined pan. Using a small spatula, smooth the side and top of the Pavlova base and make little peaks around the top edge of pavlova, you want a rustic look.
9. Place into the oven and bake for 1 1/2 hours or until pavlova is dry to the touch.
10. Turn off oven, do not remove the pavlova, leave it in the oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required.

Pavlova Topping

1. Use an electric mixer to whisk the cream and icing sugar in a medium bowl until firm peaks form, do not overwhip otherwise it will curdle.
2. Spoon cream onto the top of pavlova.
3. Top with banana, strawberries, kiwifruit and finally drizzle over passionfruit.
4. Serve and enjoy.