Preheat oven to 160°c/320°F, gas 3
Crack your eggs one by one and separate the yolks from the egg whites
Using hand held electric beats begin to beat your egg whites at a medium speed
Once the egg white have start to bubble, add your cream of tartar, slowly, continuing to beat as you do
Once the egg whites have turned into a fluffy meringue mix pour in your caster sugar, slowly, continue to beat as you go
Beat until the egg whites have stiffened and formed stiff peaks Note 4
Spoon meringue onto baking paper and use a spatula to shape Note 5
Place in the oven and cook for 45 mins. Once set, turn the temperate off but leave the pavlova in the oven for 1 hour to cool. Note 6
Prepare your toppings but slicing the strawberries and passionfruit. Peeling and slicing your kiwi fruit.
Add cream to a mixing bowl, pour in vanilla essence and icing sugar and whip till cream thickens and sticks to a spoon when pulled out and tipped up side down. Note 2
Spoon whipped cream onto pavlova, then continue with layers of fruit. Strawberries followed by kiwi fruit, followed by passion fruit.
Cut into slices to serve