Preheat the oven to 250°F (120°C). In a clean bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar, cornstarch, and vinegar while continuing to beat until stiff peaks form. Shape the meringue into a circle on a parchment-lined baking sheet.

Bake the Meringue

Bake the meringue for about 1.5 hours or until dry to the touch. Turn off the oven and let it cool completely inside.

Prepare the Reduction Sauce

In a saucepan, combine water, sugar, and honey. Bring to a simmer over medium heat until the mixture reduces to about half. Let it cool.

Prepare Passion Fruit Ice

Scoop out the pulp of the passion fruits and blend with a bit of sugar if necessary. Freeze the mixture until solid, then shave it into ice.

Assemble the Pavlova

Once the meringue is cooled, top it with whipped cream, orange-coconut sherbet, shaved passion fruit ice, and mixed berries. Drizzle with the reduction sauce.

Garnish

Finish with fresh basil leaves on top for garnish.