Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius) and place a rack in the lower-middle position.

Trace a 10-inch (26 centimeter) circle onto a sheet of Gefen Parchment Paper. Flip it over and place it on a baking sheet.

Place the egg whites and salt in the bowl of an electric mixer and beat until soft

peaks form. Gradually add the sugar and continue beating until the meringue

is thick, glossy, and holds stiff peaks. Sprinkle with potato starch, add lemon

juice, and gently fold to combine. Fold in the coconut carefully, keeping as much air in the mixture as possible.

Spoon the meringue onto the prepared baking sheet and shape it into a 10-inch

(26-centimeter) circle, building up the sides to about two and 1/2 to three inches (six to seven and 112 centimeters) high to create a wide, shallow well in the center. Smooth the outside lightly while leaving soft swirls for texture. Alternatively, draw eight circles connected to each other on parchment paper. Pipe egg white mixture onto each of the eight circles, creating a small well in the middle of each (as pictured here).

Bake for one and 1/2 hours, until the exterior is dry and crisp. If the well puffs up during baking, gently press down the center with the back of a spoon about halfway through baking, once the surface has just set.

Turn the oven off, prop the door open slightly, and allow the pavlova to cool

completely inside the oven for at least one hour, or overnight, to prevent cracking and collapse. Make sure to keep the oven door propped open so no moisture or

humidity gets trapped in the oven, as that can make the meringue get soggy.

Whisk the egg yolks and sugar in a heatproof bowl until smooth and slightly lightened. Add the passion fruit pulp, lemon juice, olive oil, and salt, and whisk until fully combined.

Set the bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook the curd slowly, stirring constantly with a

silicone spatula or whisk, until it thickens enough to coat the back of a spoon and a finger drawn through it leaves a clear line.

Remove the curd from heat and allow to cool slightly. Cover with plastic wrap

pressed directly onto the surface and refrigerate until fully chilled. The curd will thicken further as it cools.

Spoon a generous layer of passion fruit curd onto cooled pavlova, spreading it

evenly within the wells. Mound the fruit on top of the curd and finish with a

light drizzle of passion fruit pulp. Serve immediately.