Whisk the egg whites with a pinch of salt to stiff peaks.
Gradually add sugar while still beating, a little at a time until all the sugar is dissolved and the mix is glossy.
Fold in the cornflour and vinegar with spatula.
Line a baking tray with silicon paper and then spoon on the mix a shape to a neat flat round.
Bake in pre-heated oven at 150°C for 50 minutes or until pale cream and crisp. Remove from the oven and allow to cool to room temperature.
Slice the banana and mango into thin slivers and decorate the top of the pavlova, Squeeze over the passion fruit pulp and serve.
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