Pavlova

Instructions

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch (23cm) circle on the parchment as a guide.
2. In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until soft peaks form.
3. Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff, glossy peaks form.
4. Gently fold in the vinegar, vanilla extract, and cornstarch with a spatula until well combined.
5. Spoon the meringue mixture onto the parchment paper, using the circle as a guide. Smooth it into a round shape with a slight indentation in the center.
6. Place the meringue in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 1 hour and 15 minutes.
7. Turn off the oven and let the meringue cool completely in the oven with the door slightly ajar.
8. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
9. Once the meringue is cool, spread the whipped cream over the top, and arrange the sliced strawberries, kiwi, and passion fruit pulp over the whipped cream.
10. Serve immediately or chill in the refrigerator for up to 2 hours before serving.