Every Australian family has its pavlova recipe tradition. In mine the crisp baked shell was always turned upside down to be spread with cream and passionfruit. In this way the marshmallow middle melded with the cream and the sides and base stayed crisp.
Preheat oven to 180°C. Line a baking tray with baking paper and draw a 20 cm circle on the paper.
Beat egg whites and salt until satiny peaks form. Beat in sugar, a third at a time, until meringue is stiff and shiny.
Sprinkle over cornflour, vinegar and vanilla and fold in lightly. Mound onto paper-lined baking tray within circle, flattening top and smoothing sides.
Place in oven, immediately reduce heat to 150°C and cook for 30 minutes. Reduce further to 120°C and cook for 45 minutes.
Turn off oven and leave pavlova in it to cool completely. Invert pavlova onto a platter, pile on cream and spoon over passionfruit pulp.
4 egg whites, at room temperature
pinch of salt
250 g castor sugar
2 teaspoons cornflour
1 teaspoon white-wine vinegar
few drops of pure vanilla
1¼ cups cream, firmly whipped
pulp of 10 passionfruit