Instructions

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat the egg whites until soft peaks form.
3. Gradually add the caster sugar, continuing to beat until the mixture is glossy and stiff peaks form. This may take about 5-7 minutes.
4. Gently fold in the cornstarch, white vinegar, and vanilla extract until just combined.
5. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disc with slightly raised edges to create a well for the toppings.
6. Bake in the preheated oven for 90 minutes, or until the meringue is crisp on the outside and dry. Turn off the oven and leave the meringue inside to cool completely. This helps prevent cracking.
7. In a separate bowl, whip the whipping cream until soft peaks form. Be careful not to overwhip, as you want a silky texture.
8. Once the meringue is completely cool, carefully transfer it onto a serving plate. Spread the whipped cream evenly over the surface of the meringue.
9. Top with the diced mango and spoon the passionfruit pulp over the top, allowing the seeds to add a delightful crunch.
10. Garnish with fresh mint leaves for a pop of color and freshness.
11. Serve immediately and enjoy the delightful burst of tropical flavors!