Line an oven tray with baking paper and preheat your oven to 150 degrees celsius - fan forced.
Place the butterfly whisk into the bowl. Add 1 litre of water plus a dessertspoon of vinegar (approximately 25g) and cook for 10 minutes, Varoma on Speed 3. Carefully tip out the water and completely dry all the parts with a clean towel.
With the butterfly whisk in place, add the egg whites, cream of tartar and salt into your bowl. Mix for 10 minutes, 37 degrees, speed 4 with the measuring cup removed. After five minutes, the egg white mixture should already be fluffy and soft – reduce to speed 3.
After reducing the speed, begin to slowly add the sugar, a spoonful at a time. Once it’s all been added, reduce to speed 2 ½ and add the vinegar.
Pour the mixture onto an oven tray covered with foil, and bake for one hour.
Turn oven off and set the door slightly ajar and allow the Pavlova to cool completely.
Once the Pavlova is completely cool, combine the thickened cream with a pinch of icing sugar and the vanilla extract and beat until soft peaks form.
Top the Pavlova with whipped cream and add the fruit and passionfruit syrup.
Cover with cling wrap or foil and place into the fridge until ready to serve.