Step 1: Prepare the Passionfruit Curd
This can be made days in advance. In a heatproof bowl set over a saucepan of gently simmering water (a double boiler), whisk together the passionfruit pulp, egg yolks, whole egg, and sugar. Whisk constantly until the mixture thickens noticeably and coats the back of a spoon, about 8-12 minutes. Remove from the heat. Whisk in the butter, a few cubes at a time, until fully incorporated and the curd is smooth and glossy. Strain through a fine-mesh sieve to remove any cooked egg bits and the majority of the seeds (if you prefer a smoother curd, though keeping some seeds is traditional). Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate for at least 4 hours, or until firm.

Step 2: Bake the Coconut Meringue Discs
Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper. Using a cake pan or a bowl as a guide, trace three 6-inch (15cm) circles onto the parchment, spacing them well apart. Flip the parchment over so the pencil marks are underneath.

Step 3: Whip the Meringue
In the impeccably clean, grease-free bowl of a stand mixer fitted with a whisk attachment, beat the room-temperature egg whites and salt on medium speed until soft peaks form. Gradually add the superfine sugar, one tablespoon at a time, while the mixer is running. Once all the sugar is added, increase the speed to high and whisk until the meringue is thick, glossy, and holds stiff peaks. You should be able to hold the bowl upside down without the meringue moving.

Step 4: Fold in Flavor and Coconut
Sprinkle the cornstarch, vinegar, and vanilla extract over the meringue. Gently fold them in with a spatula. Finally, fold in the ¾ cup of desiccated coconut until just combined.

Step 5: Shape and Bake
Divide the meringue mixture evenly among the three traced circles on the baking sheets, spreading it to fill the circles and smoothing the tops. Place in the preheated oven and immediately reduce the temperature to 225°F (110°C). Bake for 1 hour and 15 minutes. Then, turn the oven off and let the meringues cool completely inside the oven without opening the door (this prevents cracking). This slow cooling is essential for the perfect texture.

Step 6: Prepare the Toppings
While the meringues cool, toast the ½ cup + ¼ cup of desiccated coconut in a dry skillet over medium heat until golden brown. Keep a close eye, as it can burn quickly. Set aside to cool. Whip the cold heavy cream with powdered sugar and vanilla until medium-stiff peaks form. Gently fold in the ½ cup of toasted coconut.