6 egg whites
1½ cups caster sugar
1 tablespoon cornflour
2 teaspoons lemon juice
1 teaspoon vanilla extract
1½ cups cream, softly whipped
½ cup passionfruit curd
1 mango, peeled and sliced
1 punnet blueberries
1 tin lychees, drained and halved
¼ cup passionfruit syrup
Trace a 23cm diameter circle on a sheet of baking paper. Turn the paper over and place on a greased flat baking tray.
Preheat the oven to 120C.
Whisk the egg whites to soft peaks, then gradually add the sugar. Whisk until thick and glossy and the sugar is dissolved. Undissolved sugar will cause the meringue to weep.
Using a large metal spoon, fold in the cornflour, lemon juice and vanilla. Spoon the meringue into the centre of the circle. Using the back of a large spoon, carefully spread to the edge of the circle, building up the sides and swirling the top to make peaks.
Bake for 1¼ hours. The meringue will expand quite a lot, colour slightly and may have a few little cracks. Turn off the heat and leave the meringue in the oven, with the door closed, to cool for a few hours or overnight.
To assemble: Spoon the cream over the pavlova. Add dollops of curd. Top with sliced mango, then the blueberries, lychees and the passion fruit syrup.