Preheat the oven to 100°C fan-forced and boil the water in the kettle.
Draw a 25cm diameter circle on baking paper and place upside down on a baking tray. Set aside.
Separate the egg whites and weigh into a very clean, dry bowl. Weigh in caster sugar and coconut sugar.
Fill a saucepan with approximately 2-3 cups boiling water and place on LOW to MED heat on your stove. Select a saucepan that will allow the egg white bowl to sit on top of it, without touching the water. Combine sugars and egg whites, and whisk by hand. Whisk gently until it reaches 60°C (use a sugar thermometer to gauge the temperature).
Remove from heat once all sugar crystals have dissolved. Add the cinnamon and green cardamom, and whisk with an electric beater on MED for approximately 5 minutes until the mixture is glossy, thick and stiff. Spread onto baking paper with a spatula (stay within the circle). 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 oven for 2 more hours with the door ajar.
To make the cream, beat the cream with an electric mixer. Once it starts to thicken, beat in Rose Petal Powder and Cardamom Pistachio Sugar. Spread on top of pavlova evenly.
To make the fruit topping, layer kiwifruit then mango, and then pour the passionfruit over the top.
