For the pavlova:

Step 1

• Preheat oven to 300°F (150°C) and line a large sheet pan with parchment. Using a Sharpie, trace a round pan to draw a circle on the parchment. Flip the parchment over.

Step 2

• Beat egg whites on medium until foamy, about 1 minute. Add the cream of tartar and beat until soft peaks form.
  
• Increase speed to medium-high. Add the sugar, 1 tablespoon at a time, waiting about 15 seconds between additions. This will take 3-4 minutes.
  
• Now beat on high until very stiff peaks form. Gently fold in the vanilla, cornstarch, and lemon juice.
  

Step 3

• Pile the meringue into the marked circle on the sheet pan. Shape into a high mound with a shallow well in the center, with high sides to hold the filling.
  
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• Bake in the oven and immediately reduce the temperature to 225°F (110°C).

  Continue to bake for 90 minutes, until dry on the outside with a pale ivory color. Do not open the oven while the pavlova bakes.

Step 4

• Turn the oven off and prop the oven door open slightly with a wooden spoon.

  Allow to cool in the oven with the door slightly ajar, like a cheesecake, for 2-3 hours (longer is better to prevent cracking).

Step 5

• Fill with whipped cream. Add curd if using (recipe follows), then top with macerated and fresh fruit.
  

For the passionfruit curd:

Step 1

• In a heavy medium saucepan, whisk together the passionfruit purée, sugar, eggs, yolks, and kosher salt until smooth.
  

Step 2

• Over low heat, cook the curd, whisking regularly, until it thickens and coats the back of a spoon. Do not allow it to simmer or boil.
  

Step 3

• Remove from heat and whisk in butter a few cubes at a time until fully melted and glossy.

  Strain, if desired, for a smooth texture. Transfer to a heatproof bowl and chill in the refrigerator for 2 hours or until cold.
  
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For the blackberries:

• For 1 ½ cups (200g) blackberries, mix half with 2 tablespoons sugar and 1 tablespoon lemon juice. Allow to sit for 20 minutes.