Preheat oven to very slow 120°C (250°F). Place eggs at room temperature for 30 minutes. Brush a 32 x 28 cm baking tray with melted butter or oil. Line base with paper; grease paper. Dust lightly with sifted cornflour, shake off excess. Using a 20cm (9") round cake tin or pan lid as a guide, mark a circle in the centre of prepared tray.
Separate eggs and place egg whites in a small, dry mixing bowl. Using electric beaters, beat for 1 minute or until soft peaks form (the "meringue").
Add the caster sugar gradually, 1 tablespoon at a time, beating constantly until mixture is thick and glossy and all the sugar has dissolved. Add vanilla essence and vinegar, beat until combined.
Spread or pipe meringue onto marked circle on prepared tray. Bake 1¼ hours or until pale and crisp. Cool completely on the tray in the oven, with door slightly ajar. When pavlova is cool, slide a flat-bladed knife underneath and carefully ease pavlova onto a serving plate.
Place cream in medium mixing bowl. Using electric beaters, beat cream until stiff peaks form. Spread over top of cooled pavlova. Place strawberry halves decoratively on top of cream. Passionfruit pulp may be spooned over strawberries and cream, if desired.
Hint: Although strawberries are often served with pavlova, other fruits can be used. Try sliced kiwi fruit, mango, banana or a combination of your favourite fruits or berries. Grated chocolate may be sprinkled over the top, or of course the traditional passionfruit.
