Method

• Heat oven to 100°C fan forced. With a pencil, mark out 8cm x 8cm circles onto baking paper using a glass as a guide. Place baking paper pencil side down onto two baking trays.
• Place egg whites in a stand mixer fitted with a whisk attachment and whisk to soft peaks. With the motor running, gradually add caster sugar 1 Tbsp at a time, beating well after each addition, until thick and glossy and sugar has completely dissolved; fold through vanilla, vinegar and cornflour. Using a large metal spoon, dollop mounds of meringue within the marked circles and swirl creatively.
• Place trays in the oven and bake for 1 hour, or until meringues are dry and crisp. Turn off the oven and leave the door ajar until the oven has cooled.
• Meanwhile, make passionfruit curd. Place butter, sugar, passionfruit pulp and reserved egg yolks into a medium-sized glass bowl. Mix well, then place in a steam oven and set at 80°C full steam. Cook curd for 15-20 minutes uncovered. Remove and stir with a metal whisk to combine. Return to the oven and cook for a further 20-25 minutes, or until thickened. The curd will thicken more once it has cooled down and chilled. Transfer to a smaller bowl, cover with plastic film and refrigerate until chilled.
• Place cream, mascarpone, sugar and vanilla in a large bowl; using an electric mixer, beat until thick and creamy. Fold through halved raspberries. Chill until required.
• To serve, place pavlovas onto individual serving plates; spoon over a small amount of curd; dollop a generous amount of raspberry mascarpone cream over curd, then dollop with more curd. Garnish with a raspberry and mint to serve.