Make the passionfruit puree:

1. Mix together passionfruit puree and sugar in a medium heat-safe bowl, placing this bowl over a boiling saucepan of water to double boil.
2. Continuously whisk sugar and passionfruit puree until sugar is melted, then reduce heat to simmer. Add egg yolks, lime juice, and salt, whisking to combine.
3. Cook over low heat for 10-20 minutes, continuously whisking, until mixture is thickened and lightened in color. Once this occurs, turn off the heat and whisk in cold cubed butter, 1 tbsp at a time.
4. Pass curd through a fine mesh sieve. Allow curd to cool in a jar in the fridge for at least 3 hours until cold and set. Placing a piece of parchment paper on the top of the curd will keep it from forming a film.
5. Curd keeps well for 1 week in the fridge and 2 months in the freezer.

Make the meringue clouds:

1. Mix together egg whites, cream of tartar, and vanilla bean paste into a large mixing bowl. Beat on high speed with the whisk attachment, scraping down the sides as needed. Slowly add sugar as the mixture comes together and begins to turn white. Continue to beat on high speed until stiff peaks form.
2. Scoop meringue in dollops on a lined baking sheet. Use the back of a spoon to create cloud-like shapes, or pipe on meringue for a more clean look.
3. Bake in the oven at 200 degrees F, on the bottom rack, for 1 hour, 20 minutes. If meringues appear to be browning prior to this time, go ahead and turn oven off. Allow meringues to sit in the oven for 4+ hours or overnight. Do not open the oven.
4. Meringues can be stored at room temperature for several days.
5. Once you are ready to serve, assemble your meringue clouds by scooping desired amount of passionfruit curd into the middle. Garnish with kiwi, mango, berries, or any fruit that suits your fancy. Serve immediately.