For the meringue:

• 4 egg whites, at room temperature
• 250 g (9 oz) caster (superfine) sugar
• 1 teaspoon white wine vinegar
• ½ teaspoon natural vanilla extract
• 2 teaspoons cornflour (cornstarch)

MAKE THE MERINGUE. Preheat the oven to 180°C (350°F/Gas 4). Beat the egg whites to soft peaks with an electric beater, then gradually incorporate the caster sugar.

ONCE THE SUGAR HAS COMPLETELY DISSOLVED AND THE MERINGUE IS SMOOTH AND GLOSSY, ADD THE VINEGAR, VANILLA EXTRACT AND CORNFLOUR. Mix together well.

PLACE THE MERINGUE IN A ROUND, HIGH PILE ON A BAKING TRAY LINED WITH BAKING PAPER OR A SILICONE MAT (MUCH MORE PRACTICAL IN THIS CASE). Bake for 45 minutes, then turn off the oven, open the oven door and let the pavlova cool completely.

MAKE THE TOPPING. Cut open the passionfruit and take out the pulp. Strain the pulp if you like to remove the seeds. Peel the mango and dice the flesh. Using an electric beater, whip the cream and mascarpone in a mixing bowl until light.

SPREAD A THICK LAYER OF WHIPPED CREAM ON TOP OF THE MERINGUE, THEN TOP WITH THE PASSIONFRUIT PULP MIXED WITH THE DICED MANGO. SERVE.