Mark a 20cm circle on baking paper and place on a baking tray. Beat egg whites until stiff peaks form. Gradually add the sugar beating well between each addition, until dissolved and mixture is thick and glossy. Beat in cornflour, vinegar and vanilla until just combined.
Using a spatula, spread and shape mixture on the outlined circle using long smooth strokes.
Bake in a preheated oven at 120ºC for 1½ hours. Turn oven off and allow pavlova to cool completely in the oven.
Place pavlova on a serving platter or cake stand and spread with cream. Drizzle with passionfruit and top with raspberries. Serve any remaining passionfruit on the side. Serve immediately.