1.Make lemon passionfruit cream. Whip cream in a bowl with an electric mixer until firm peaks form. Fold through curd and passionfruit pulp.
2.Carefully place one pavlova on a plate (the pavlovas are quite delicate, use two large egg slices, metal spatulas or the bases of removable-base flan tins to lift and move pavlovas). Top with three quarters of the lemon passionfruit cream; sprinkle with half the raspberries. Top with remaining pavlova; spoon over remaining cream.
3.Stir sugar and ¼ cup (60ml) water in a small saucepan over low heat until sugar dissolves. Increase heat to high. Bring to the boil; boil, without stirring, for 4 minutes or until mixture reaches 118°C/244°F (soft ball stage) on a sugar thermometer (or, until a small amount of syrup dropped into ice-cold water can be rolled into a soft pliable ball). Beat egg whites in a bowl with an electric mixer until soft peaks form. Gradually beat in hot sugar syrup; beat for a further 5 minutes or until mixture cools to room temperature.
4.Preheat an oven grill (broiler) to high. Using 2 tablespoons of mixture at a time, drop onto an oven tray, forming peaks. Grill for 30 seconds or until meringues are lightly browned. Using a palette knife or egg slice, gently transfer meringues onto pavlova stack.
5.Serve scattered with remaining raspberries.
You will need about 6 passionfruit. Omit folding the passionfruit pulp through the cream, if preferred, and spoon over the cream layers instead.
Lemon passionfruit cream can be made several hours ahead and refrigerated. Recipe is best assembled close to serving.