For the pavlova, preheat oven to 150C. Trace a 23cm-diameter circle on a sheet of baking paper, turn paper over and place on a baking tray.

Whisk egg whites in a mixer on a low speed with a pinch of salt. As they start to break up, increase speed to medium-low. Whisk to soft peaks. Add 175g sugar and whisk until peaks become firmer but not stiff. Whisking continually, gradually add remaining sugar. Increase speed to medium-high and whisk for a few minutes until stiff peaks form. Fold through cornflour, vanilla and vinegar by hand.

Spoon egg mixture onto prepared tray to form a round, using the circle as a guide and making the edges slightly higher than the centre.

Place in oven and immediately reduce temperature to 120C. Bake for about 1 hour, until a firm crust forms. Turn oven off and leave for at least 2 hours, until it has cooled to room temperature.

For the curd, place egg yolks in a bowl and whisk to combine. Combine butter, sugar and passionfruit pulp in a saucepan over a low heat. Cook until butter has melted and sugar has dissolved. Whisk 1/3 into the yolks, then add back into the mixture in the pan.

Cook, stirring continuously, until the mixture has thickened and coats the back of a spoon. Do not boil.

Remove from heat. Stir through lime juice and pass through a coarse sieve into a bowl. Cover the surface of the curd with cling film. Refrigerate for 1 hour.

Combine cream, vanilla extract and sugar in a large bowl. Whisk until soft peaks form. Lightly fold through passionfruit curd.

Remove baking paper from the pavlova. Place on a large cake plate, spoon the cream mixture on top, then spoon over the passionfruit pulp. Cut into 8 or more portions using a hot, clean serrated knife.

• Video: How to make a classic pavlova
• Win a KitchenAid mixer! Enter our Australia Day pavlova challenge