To serve:passionfruit pulp and thickly sliced bananaMeringue4eggwhites120 gmraw caster sugar100 gmpure icing sugar2 tspcornflourPavlova semifreddo400 mlthickened cream 2 tspvanilla bean paste100 mlpassionfruit pulp (about 3 passionfruit)75 gmliquid glucose150 gmcaster sugar3eggs, separatedPassionfruit jelly500 ml (2 cups)passionfruit pulp (about 20 passionfruit)330 gm (1½ cups)raw caster sugar5½titanium-strength gelatine leaves, softened in cold water for 5 minutesJuiceof 1 lime
For meringue, preheat oven to 100C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then gradually add caster sugar, whisking continuously, until firm and glossy (1-2 minutes). Sieve icing sugar and cornflour over and fold to combine. Spread the mixture to 1cm thick on 2 oven trays lined with baking paper and bake, swapping trays halfway through cooking, until crisp but not coloured (1-1¼ hours). Cool in oven, then turn out onto a work surface and peel off paper. Break half the meringue into rough shards and store in an airtight container until required. Coarsely crush remaining meringue and set aside.
For pavlova semifreddo, whisk cream and vanilla bean paste in an electric mixer until soft peaks form (2-3 minutes), transfer to a bowl and refrigerate until required. Pulse passionfruit pulp in a food processor until seeds and juice separate, then strain juice into a large saucepan (discard seeds). Add glucose, 125gm caster sugar and 80ml water, bring to the boil over medium-high heat and cook until syrup reaches 118C on a sugar thermometer (3-4 minutes). Meanwhile, whisk yolks in an electric mixer until light and creamy (2-3 minutes). Whisking on medium speed, slowly add passionfruit syrup, increase speed to high and whisk until mixture is thick and cooled to room temperature (2-3 minutes), then fold into whipped cream mixture. Whisk 2 eggwhites (discard remaining) and a pinch of salt in
an electric mixer until soft peaks form (3-4 minutes), then gradually add remaining sugar, whisking continuously, and whisk until thick and glossy (1-2 minutes). Fold into cream mixture, fold in crushed meringue, spoon into a 1.2-litre container and freeze until firm (overnight).
For passionfruit jelly, pulse passionfruit pulp in a food processor until seeds and juice separate, then strain juice into a large saucepan (discard seeds) over medium-high heat. Add sugar and 800ml water and stir until sugar dissolves, then bring to the simmer and cook until well flavoured (15 minutes). Strain through a fine sieve into a clean saucepan. Squeeze gelatine to remove excess water then add to passionfruit mixture. Stir in lime juice then divide among serving bowls and refrigerate until set (overnight).
Top passionfruit jelly with sliced banana, pavlova semifreddo, passionfruit pulp and shards of meringue and serve.