Preheat oven: preheat your oven to 120°C /250°F /Gas Mark ½.
Eggs: working 1 at a time crack the eggs into a small bowl separating the whites from the yolks at the same time. After each one, transfer the clean egg white into a larger bowl. Repeat for all 8 eggs.
Beat: use a hand held electric beater begin to beat your egg whites at a medium speed. Once they start to bubble add in the cream of tartar.
Sugar: once the egg whites have turned into a fluffy meringue mix slowly pour in your caster sugar, continuing to beat as you go. Beat until the egg whites have stiffened and formed firm peaks Note 4
Baking mat: once combined use a spatula to spoon the meringue mixture onto a silicon baking mat and use the spatula to shape the edges and surface into a round flat shape.
Oven bake: place the pavlova into the oven on the lowest shelf. Allow it to bake uncovered for 1 hour and 20 minutes. Once it has cooked, turn the oven off yet leave the pavlova to cool in the oven.
Toppings: make the whipped cream by adding the heavy cream, icing sugar and vanilla essence to a large bowl and whip till soft peaks form. Peel and slice the kiwi fruit into pieces, slice the strawberries and remove the green tops.
Decorate: one the pavlova has fully cooled, gently transfer it from the baking mat onto a serving platter. Then top with a layer of cream. Next spread the kiwifruit out and then do a layer of strawberries. Next pour the passionfruit over the top of the pavlova.
To serve: use a sharp knife to cut the pavlova into piece and serve immediately.