Step 1 | Preheat oven to 120°C/100°C fan-forced. Line a baking tray with baking paper. Mark a 22cm circle on the paper.
Step 2 | Using an electric mixer, beat egg-whites until stiff peaks form. Add caster sugar. Beat for 10 minutes or until sugar has dissolved. Add cornflour, vinegar and vanilla. Beat for 1 minute. Spoon mixture onto circle. Using a palette knife, shape into a circle with high sides. Make furrows up sides.
Step 3 | Bake for 1 hour 15 minutes or until firm. Allow to cool completely in oven with door slightly ajar.
Step 4 | Using an electric mixer, beat cream and icing sugar until soft peaks form. Place pavlova on a plate. Spread with cream mixture. Top with kiwifruit and passionfruit pulp. Serve.
