Preheat the oven to 250°F (120°C). Line a baking tray with parchment paper and draw an 8–9-inch circle.

Beat the egg whites in a clean bowl until foamy and soft peaks form.

Gradually add the superfine sugar, beating until the meringue becomes thick, glossy, and forms stiff peaks.

Gently fold in the cornstarch, white vinegar, and vanilla extract.

Spoon the meringue onto the prepared tray and shape it into a round pavlova with a shallow center.

Reduce the oven temperature to 225°F (110°C) and bake for approximately 90 minutes until the outside feels dry and crisp.

Turn off the oven and leave the pavlova inside until completely cool.

Beat the heavy whipping cream with powdered sugar until fluffy and soft to medium peaks form.

Dice the pineapple and scoop the passionfruit pulp into a bowl.

Transfer the cooled pavlova to a serving plate and spread the whipped cream over the center.

Top with diced pineapple and passionfruit pulp.

Garnish with fresh mint leaves and serve immediately.