Preheat oven to 120C. Line a stove tray with foil. Brush with melted butter and mud with cornflour, trembling off excess. Mark a 24cm-diameter circle on foil.
Make use of an electric mixer to whisk egg-whites inside a clean dry bowl until soft peaks form. Progressively add sugar, 1 tablespoon at any given time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub just a little meringue between fingers. If still gritty with sugar, still whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue to the foil, while using marked circle like a guide. Smooth sides and surface of pavlova. Make use of a small spatula to forms little peaks around fringe of pavlova. Bake in oven for 11/2 hrs or until pavlova is dry to touch. Switch off oven. Leave pavlova in oven using the door ajar to awesome completely. When completely cold, transfer to serving plate or store within an airtight container until needed.
Make use of an electric mixer to whisk the cream and icing sugar inside a medium bowl until firm peaks form. Spoon cream onto the top of the pavlova. Pour lime juice right into a ceramic or glass bowl. Add blueberry slices and toss to coat with juice. Drain. Decorate pavlova with blueberry, kiwifruit, starfruit, passionfruit and lime rind.
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