Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper and draw a prowling triangle template (a 10–12 inch tall tree works well) if you want a guide. Flip the parchment so the pencil marks are underneath.

In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.

Gradually add the granulated sugar, a tablespoon at a time, while beating on medium-high. Keep beating until the meringue is glossy and forms stiff peaks. Rub a little between your fingers — it should feel almost smooth (no graininess).

Fold in the vanilla and cornstarch gently with a spatula.

Transfer the meringue to a piping bag. On the parchment-lined sheet, pipe concentric rings or vertical swirls building up toward a peak, aiming for a 'Christmas tree' silhouette.

Smooth or swirl any rough edges with the back of a spoon. The tree doesn’t need to be perfect — slight cracks add charm.

Bake at 200°F (95°C) for 1.5 to 2 hours until the meringue dries out and feels crisp.

Turn the oven off and leave the meringue inside to cool completely (ideally an hour or two, or overnight). This prevents cracking from temperature shock.

Just before assembly, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form. Don’t overwhip — you want it to be spreadable and airy.

Place the meringue tree on your serving platter. Spoon or pipe the whipped cream onto each layer or swirl, working from the base up.

Tuck strawberry halves into the cream, spacing them like ornaments. Spoon passionfruit pulp over the top and across the layers for bright pockets of tropical tang.

Garnish with mint leaves and a gentle dusting of edible gold or festive sprinkles if you like.

Pavlova is best the day you assemble it. Cut into wedges with a sharp knife and serve right away so the meringue keeps that satisfying crisp exterior and soft interior.