Make the pavlova meringues. Preheat oven to 180°C. In a stand mixer with the whisk attachment fitted, beat egg whites until soft peaks form. Add in caster sugar and vanilla and continue to beat for a few more minutes until the peaks reform and mixture feels stiff. Fold through cream of tartar and corn flour with a rubber spatula. Using a piping bag if you want, spread circles of the meringue mixture onto 2 trays lined with baking paper making sure there is a bit of a dip in the centre of each. How many meringues will depend on the size you want them, I got 15 about the size of my palm. Place in the oven and immediately turn down the heat to 100°C and bake for 40 minutes until the outside is firm and dry. Turn oven off and let meringues cool completely before removing.

Make the passionfruit & lemon curd. Place all ingredients into a small saucepan on the stove over medium heat. Continually whisk together until mixture becomes thick. As soon as it starts to thicken, take off heat and continue to whisk for another few minutes. Set aside and let cool. Store any leftovers in a jar in the fridge for up to 2 weeks.

Make the whipped coconut cream. Remove the can of coconut milk from the fridge and scoop out the thick coconut cream that has separated from the water. Discard water (or use in a smoothie). In a stand mixer with the whisk attachment fitted, beat the coconut cream until it starts to thicken. Slowly add in icing sugar a little at a time, and continue beating ensuring it is fully combined before adding in more. Add in vanilla, and continue whipping until it has thickened and peaks begin to form. Note that is take a lot longer for coconut cream to whip compared to regular cream so just keep going - it takes about 15 minutes for me which is why I recommend using a stand mixer.

Assemble the mini pavlovas. Spoon some of the whipped coconut cream on top of the meringue base. Add a spoonful of the cooled passionfruit & lemon curd and top with fresh strawberries. Enjoy!