Wattle Seed Pavlova with Passionfruit Curd

For the pavlova, preheat oven to 250°F/120°C. Line a baking sheet with parchment paper and draw a 9-inch circle.

In a clean, dry bowl, beat 4 large egg whites with an electric mixer on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tablespoon at a time, beating until the meringue is glossy and stiff peaks form, about 8-10 minutes.

Gently fold in 1 teaspoon white vinegar, 1 teaspoon cornstarch, and 1 tablespoon finely ground roasted wattle seeds. Spoon the meringue onto the drawn circle on the parchment paper, shaping it into a nest with slightly higher sides.

Bake for 90 minutes at 250°F/120°C, then turn off the oven and leave the pavlova inside with the door ajar for at least 1 hour, or until completely cool and crisp.

While the pavlova cools, prepare the passionfruit curd. In a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), whisk together 1/2 cup passionfruit pulp, 1/2 cup granulated sugar, and 2 large egg yolks.

Cook, whisking constantly, for 8-10 minutes, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in 1/4 cup chilled unsalted butter, one cube at a time, until fully melted and smooth.

Strain the curd through a fine-mesh sieve into a clean bowl to remove any seeds or lumps. Cover the surface directly with plastic wrap to prevent a skin from forming and chill for at least 1 hour, or until firm.

Once the pavlova is completely cool, carefully transfer it to a serving plate. Spoon the chilled passionfruit curd into the center of the pavlova.

Serve immediately, or chill until ready to serve. The pavlova is best enjoyed within a few hours of assembly.