1. Pre-heat the oven to 160°C conventional heat. Line a baking tray with baking paper, draw a circle with a diameter of 18 cm onto the paper (or use baking paper with pre-drawn circles).

2. Put the egg whites into the mixing bowl of a stand mixer; use a whisk attachment to beat the whites until stiff peaks form.

3. Thoroughly mix in a third of the sugar together with a pinch of salt at setting 3. Then add the remaining sugar by tablespoons and beat at setting 7 until the mixture has absorbed the sugar and gets a silky sheen. Sieve the corn starch onto the beaten egg white, add vinegar and carefully stir in both using the silicone stirring whisk at setting 1.

4. Spread a 4 cm high layer of the Pavlova mixture onto the pre-drawn circle, level the surface and use a tablespoon to smooth up the sides. Place into the oven on the second level from the bottom, reduce the temperature to 100°C and leave for 2 hours to dry rather than bake.

5. After this time, the pavlova will be crispy on the outside and creamy on the inside. Turn off the oven, put a wooden spoon in the oven's door and leave the Pavlova to cool, preferably overnight.

6. Pour the whipping cream into the stand mixer. Using the whisk again, beat until you reach the desired consistency.

7. In the meantime, halve the passion fruits and spoon out the pulp. Spread the cream onto the pavlova and garnish with raspberries and passion fruit pulp. Serve immediately.