Preheat oven to 110°C. Using a 10cm cookie cutter, draw 4 circles on a sheet of baking paper. Flip the paper and place ink-side down on a baking tray.

Place the egg whites, salt and vanilla essence into the bowl of an electric mixer and beat on high for 5 minutes or until soft peaks form. Combine sugar and cornflour and gradually add to eggs whisking until sugar has dissolved and mixture is thick and glossy. Using a spatula evenly spoon mixture and spread out over circles.

Cook for 1 hour or until the meringues are crisp. Turn the oven off and keep door slightly adjar with a wooden spoon allowing to cool slowly over a 2 hour period or until cooled completely.

For the passionfruit curd, place eggs, yolks and caster sugar in a medium sized saucepan and whisk for 1 minute or until smooth.

Place over low heat and add butter and 2 tablespoons of passionfruit pulp. Whisk mixture constantly for 3-4 minutes or until thickened. Remove from heat and allow to cool completely before transferring to a container and storing in fridge.

For the whipped cream add cream into the bowl of an electric mixer and whisk for 2 minutes or until soft peaks form. Fold in yoghurt with spatula and set aside, covered in fridge.

To serve, spread cream mixture over the tops of the meringues. Top with passionfruit curd and blueberries. Serve immediately.