Passionfruit Pavlova

Preheat the oven to 150°C / 300°F. Draw a 21cm circle on a sheet of baking paper. Place the baking paper, circle side down, on a baking tray. Draw a 18cm circle on another piece of baking paper and then draw a 10cm circle in the centre of that. Turn upside down. Set aside.
Add your egg whites into a large mixing bowl. Use an electric hand mixer to whip them to soft peaks. Then add the sugar 1 tbsp at a time until it’s all incorporated. Adding it slowly will allow it to dissolve into the egg mixture.
Continue whipping on high speed until the meringue becomes thick and glossy.
Add the sifted corn flour and white vinegar and mix for 30seconds. Scrape down the bowl and mix for another 30 seconds.
Add one spatula of the meringue into a small bowl. Add yellow food gel and fold in using a spoon until evenly coloured.
Add the yellow meringue and some white meringue into two separate piping bags fitted with an open star tip.
Dab each corner of both baking trays with meringue mixture and stick the baking paper to the baking tray.
Pipe a ring of little meringue blobs on top of the baking paper with the donut shape. Set aside.
Spoon the rest of the meringue mixture onto the baking tray with the circle. Use a spatula to shape into a circle.
Place both trays in the oven and turn temp down to 120°C / 250°F. Bake for 1 hour and allow to cool in the oven. DO NOT OPEN THE OVEN at any moment!!! Otherwise, your pavlova will collapse.

For the Passionfruit custard, whisk the egg yolks, passion fruit syrup, milk, vanilla and sugar together. Microwave for 1 minute at a time, whisking each time until mixture thickens. Allow to cool completely.

Place meringue base on a serving plate. Spread an even thin layer of passionfruit custard on top and then add cream on top. Top with the wreath and drizzle fresh passionfruit pulp over everything.