Preheat the oven to 100°C fan-forced and boil the water in the kettle.
To a very clean, dry bowl, add egg whites, caster sugar and coconut sugar.
Select a saucepan that allows your bowl to sit snugly on top. Fill the saucepan with approximately 2-3 cups of boiling water, ensuring the water level does not touch the bottom of the bowl and heat on stove on low to medium. Place the bowl with the eggs and sugars on top of it. Gently whisk the sugars and egg whites by hand and continue doing so until the mixture reaches 60°C (use a sugar thermometer for this).
Remove from heat once the sugars have dissolved. Add the cinnamon and green cardamom and whisk with an electric beater on medium speed for approximately 5 minutes, until the mixture is glossy, thick and stiff. Spread onto a baking mat with a spatula. The centre should be a bit lower than the outside.
Bake for 3 hours, opening the oven occasionally to allow moisture to escape. Leave in the oven for 2 more hours with the door ajar.
To make the cream, beat the thickened cream with an electric mixer. Once it starts to thicken, add in the Rose Petal Powder and Cardamom Pistachio Sugar and mix to combine. Spread the cream evenly over the top of the pavlova.
Garnish the pavlova by layering slices of kiwifruit and mango, then drizzle the passionfruit over the top.
Finish with a sprinkle of Cardamom Pistachio Sugar. Serve and enjoy immediately.
