Billowy, crisp-shelled meringue topped with clouds of whipped cream, sharp passion fruit curd and a pinch of salicornia salt that cuts through the sweetness and makes every mouthful sing.

INGREDIENTS
• 4 large egg whites
• 220 grams caster sugar
• 1 teaspoons white wine vinegar
• 1 teaspoons cornflour
• 1/3 teaspoons salicornia salt (for meringue)
• 300 milliliters double cream
• 1 tablespoons icing sugar
• 4 passion fruits, halved
• 3 egg yolks
• 80 grams caster sugar (for curd)
• 60 grams unsalted butter, cubed
• 1/2 teaspoons salicornia salt (for finishing)

STEPS
1. Prepare the oven and tray: Preheat your oven to 130°C (265°F). Draw a 22cm circle on a sheet of baking paper using a plate as a guide, then flip the paper over so the pencil mark faces down. Place on a baking tray.

2. Whip the egg whites: Ensure your bowl and whisk are spotlessly clean and dry — any trace of grease will prevent the whites from whipping. Place 4 large egg whites and 0.3 teaspoons salicornia salt (for meringue) in the bowl and whisk on medium speed until the whites form soft, billowy peaks that droop slightly when the whisk is lifted.

3. Add the sugar gradually: With the mixer running on high, add 220 grams caster sugar one tablespoon at a time, waiting about 15 seconds between each addition. Once all the sugar is incorporated, continue whisking for a further 3–4 minutes until the meringue is very thick, glossy and holds stiff, sharp peaks. Rub a little between your fingers — if it feels gritty, whisk for another minute. It should feel completely smooth.

4. Fold in vinegar and cornflour: Sprinkle 1 teaspoons white wine vinegar and 1 teaspoons cornflour over the meringue and fold in gently with a large metal spoon using just a few strokes — these ingredients give the pavlova its signature marshmallowy, chewy centre.

5. Shape and bake the meringue: Spoon the meringue onto the circle on the baking paper. Use the back of a spoon to spread it to the edges of the circle, then create a shallow well in the centre — this is where the cream and toppings will sit. Build the sides up slightly higher than the centre. Bake for 1 hour 15 minutes until the outside is crisp and dry to the touch.

6. Cool slowly in the oven: Turn the oven off and leave the pavlova inside with the door closed to cool completely — at least 2 hours or overnight. This slow cooling prevents cracking. Do not be alarmed if it sinks slightly in the centre; this is normal and expected.

7. Make the passion fruit curd: While the meringue bakes, make the curd. Scoop the pulp from 4 passion fruits, halved into a small saucepan. Add 3 egg yolks, 80 grams caster sugar (for curd) and 60 grams unsalted butter, cubed. Stir over low heat continuously for 8–10 minutes until the curd thickens enough to coat the back of a spoon. Do not let it boil. Strain through a fine sieve to remove the seeds if preferred, or leave them in for texture. Transfer to a bowl, press cling film onto the surface, and refrigerate until needed.

8. Whip the cream: Just before assembling, whip 300 milliliters double cream and 1 tablespoons icing sugar together in a cold bowl until the cream holds soft, floppy peaks — not stiff. It should be light and pillowy, not dense.

9. Assemble the pavlova: Carefully transfer the cooled meringue to a serving plate or board. Spoon the whipped cream into the well and spread it gently. Spoon the passion fruit curd generously over the cream, letting it drip down the sides slightly.

10. Finish with salicornia salt and serve: Finish with an even pinch of 0.5 teaspoons salicornia salt (for finishing) scattered across the entire surface. The salicornia salt on top sharpens the sweetness of the meringue, deepens the tartness of the curd and makes the whole dessert taste more vivid and alive. Slice and serve immediately.

NOTES
The two enemies of meringue are fat and moisture — make sure your bowl and whisk are completely clean and grease-free, and that not a single drop of egg yolk gets into the whites. The salicornia salt in the meringue itself is unusual but deliberate; a tiny amount stabilises the whites and adds a barely perceptible mineral note that balances the sugar. The passion fruit curd can be made up to three days ahead and kept in the fridge. Assemble the pavlova no more than 30 minutes before serving so the meringue stays crisp.