Preheat oven to 120°C fan forced. Mark a 23cm circle onto a sheet of baking paper. Turn paper over and place onto a large greased baking tray
Assemble mixer using the whisk attachment and the large mixer bowl. Add egg whites to bowl. Slowly turn mixer to AERATE/WHIP setting and whisk until soft peaks form
Gradually add sugar making sure sugar is dissolved between each addition. This can take about 10 minutes
Spoon meringue onto paper within the circle; use a spatula to shape sides of meringue into a dome shape
Bake for about 1 hour or until dry. Turn oven off and allow pavlova to cool completely in oven with door slightly ajar
Once cool, assemble mixer using the scraper whisk attachment and small mixer bowl. Add cream to bowl. Slowly turn mixer to CREAM/BEAT setting and whisk for about 1 minute or until just thickened. Top pavlova with cream, berries and passionfruit pulp
It is the best pavlova I have ever made. Light and fluffy and not too sweet. I did leave out 1/2 cup sugar and added a little bit of cream of tartar. It was delicious and everyone raved over it. 'recommend to everyone.