Instructions

1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form.
3. Gradually add the caster sugar, 1 tablespoon at a time, continuing to beat on high speed until the mixture is glossy and stiff peaks form.
4. Gently fold in the cornstarch and white vinegar until just combined.
5. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with a slight indentation in the center to hold the toppings.
6. Bake for 90 minutes, or until the meringue is crisp and dry to the touch. Turn off the oven and leave the meringue inside with the door ajar to cool completely.
7. In a separate bowl, whip the cream using an electric mixer until soft peaks form. Be careful not to over-whip.
8. Once the meringue is cool, spread the whipped cream over the top.
9. Arrange the sliced kiwi on top of the whipped cream in a decorative pattern.
10. In a small bowl, combine the passionfruit pulp with powdered sugar, adjusting the sweetness to your preference. Drizzle this tangy sauce over the kiwi just before serving for a burst of tropical flavor.