Passionfruit Berry Pavlova

1. Preheat your oven to 180 F. Place a sheet of parchment paper on a baking pan or sheet and draw an 8-inch circle on the paper (circling your 8 inch cake pan works best).
2. To make the meringue: place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on low speed until they form bubbles, then gradually increase speed to highest and mix on high speed until firm, for about 1 minute.
3. With the mixer still on high speed, slowly drizzle in the sugar and whip to firm, shiny peaks, about 2 minutes.
4. Remove the bowl from the mixer, sift the cornstarch onto the meringue, sprinkle white wine vinegar and vanilla, and fold it with a rubber spatula.
5. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, forming a thick pie like tall disc.
6. Bake on the middle rack for 1½ hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven for about 2 hours or overnight.
7. Once baked Pavlova has “rested” in the closed oven for at least 2 hours, transfer it onto a cake stand or plate.
8. Add cold heavy cream, sugar, and vanilla into your mixer’s bowl. Place into a mixer fitted with a whisk attachment, and start whipping on lowest speed until all sugar and heavy cream are fully combined. Slowly increase the speed of your mixer to medium. Once the cream starts thickening, increase the speed of the mixer to highest, and whip to stiff peaks. Fold the passionfruit puree with silicone spatula.