Preheat your oven to 100°C (212°F) and line a baking tray with parchment paper.

In a clean mixing bowl, beat the egg whites and salt until soft peaks form.

Gradually add caster sugar while mixing, continuing until the meringue turns glossy with stiff peaks.

Gently fold in cornflour, vinegar, and vanilla extract.

Spoon or pipe the meringue onto the tray into individual portions.

Bake for 1 hour until crisp outside, then turn off the oven and cool inside.

Prepare the passionfruit curd by combining pulp, caster sugar, eggs, and yolks in a saucepan over medium heat, whisk continuously until thickened.

Remove from heat and stir in cubed butter until melted and smooth.

Allow pavlovas and curd to cool, then top each pavlova with curd and whipped cream.

Garnish with additional passionfruit pulp and icing sugar before serving.