In a large bowl, whip the egg whites with an electric mixer on high speed until it forms peaks. Add the sugar and continue whipping for 5 to 7 minutes or until the sugar is dissolved and the peaks are stiff. Add the cornstarch, vinegar and vanilla extract and whip until dissolved.
Line a cookie sheet with waxed or parchment paper. Spoon the mixture onto it and form a 10-inch circle, mounding slightly higher around the edge. Bake for 5 minutes. Turn off the heat and let the pavlova sit in the oven for at least 2 hours without opening the oven door.
To serve, cover the shell with a generous portion of the lightly sweetened whipped cream and passion fruit curd.
Passion Fruit Curd:
In a metal bowl, combine all the ingredients and whisk together. Continue whisking over boiling water until thickened, being careful not to cook the eggs. Cool before using.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ken Addington, Executive Chef, Eight Mile Creek