|1 1/4||c||Heavy cream|
|Fresh mint sprigs, to decorate|
Preheat the oven to 325øF. Beat the egg whites until stiff. Mix together the cornstarch and vinegar. Beat into the egg whites with half of the sugar, then fold in the remaining sugar.
Lay a piece of baking parchment on a baking sheet. Draw an 8" round onto the parchment, and spoon on the meringue. Bake the pavlova for 1 hour, then let cool.
Whip the cream until peaking. Halve the passion fruit, and scoop the seeds into the cream. Spoon onto the meringue. Chop the mango flesh, and spoon on top of the cream. Decorate with mint sprigs.