Preheat oven to 120°C. Line an oven tray with baking paper.

Use an electric mixer to whisk the eggwhites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar is dissolved. Rub a little meringue between your fingers, if it’s still gritty, continue to whisk until sugar dissolves. Add the vinegar and cornflour and fold until just combined.

Spoon the meringue onto the lined tray and use a spatula to shape into a 20cm disc. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven and leave, with the door ajar, to cool completely. Transfer to a serving plate. Use an electric mixer to whisk the cream in a medium bowl until soft peaks form. Spoon onto the top of the pavlova. Decorate the top of the pavlova with kiwifruit, mango and passionfruit pulp. Serve immediately.