Step 2

Preheat oven to 120°C. Baking paper line a baking tray.

Step 3

For Pavlova, beat egg whites in an electric mixer until stiff peaks form. Slowly add sugar, beating well until the mixture is thick and glossy.

Step 4

Add corn flour and vinegar and beat until just combined.

Step 5

Spoon the mixture onto prepared baking tray in a 15cm round and bake for one hour. Turn off oven and allow Pavlova to cool inside the oven.

Step 6

For berry syrup, place berries, sugar and water in a medium saucepan and bring to the boil. Reduce heat and simmer for 15 minutes or until syrup thickens slightly and berries are soft. Strain and discard the seeds.

Step 7

For passionfruit cream, beat cream and vanilla bean paste until soft peaks form. Stir in passionfruit and spread over cooled Pavlova.

Step 8

For fruit salad topping, combine berries and mango in a bowl. Spoon passionfruit over cream and arrange fruit salad on top.

Step 9

Dust Pavlova with icing sugar and serve with a jug of berry syrup on the side.