Coffee pavlova with exotic fruits

Preheat the oven to 140 degrees Celsius. Draw a 20 cm diameter circle on baking paper and place the baking paper, drawing-side down, on a baking sheet. Put the ground coffee in a small bowl and pour the hot water over it, let steep for 4 minutes and strain the coffee through a fine sieve. Then beat the egg whites with the lemon juice until stiff but not yet dry peaks form, add the sugar spoon by spoon while continuing to beat, until the mixture is thick and shiny. Briefly beat in the cornstarch and then carefully fold the coffee extract into the meringue. Scoop the meringue onto the baking sheet and spread it over the circle, making a small hollow in the middle. Bake the pavlova for 1 hour in the oven, turn off the oven and let the pavlova cool completely in the oven. Carefully remove the cooled pavlova from the baking paper and place it on a serving dish. Beat the whipped cream with the vanilla water until a soft creamy thickness and lightly fold in the fresh cream. Scoop the cream mixture into the hollow of the pavlova. Distribute the fruit on top and dust with powdered sugar.