Step 1

Begin by beating the egg whites (they must be at room temperature) with 1 teaspoon cream of tartar, using an electric mixer or a mixer with a dough hook.

Step 2

Without stopping the mixer, add a tablespoon of sugar at a time, mixing each one in thoroughly before adding the next one. Stop mixing the egg whites when the sugar has dissolved (if you touch the meringue, you should no longer feel the grains).

Step 3

Then add 1 level tablespoon of cornstarch and 1 teaspoon vinegar and beat again for a few seconds. On a sheet of parchment paper, draw a circle about 9 inches in diameter, cut it out and use it to line a baking dish, placing the side with the drawing face down.

Step 4

Distribute the meringue over it in large spoonfuls, then shape it into a cake 2 1/2 to 2 3/4 inches high. Create a hollow in the center to hold the filling and the fruit. Bake it in a static oven at 285°F for about 1 hour and 30 minutes. Turn off the oven and, without opening the door, leave the meringue in the oven until it has cooled completely.

Step 5

Whip the cream and mix it with the yogurt and the seeds scraped from a vanilla bean.

Step 6

Assemble the Pavlova with the cream and slices of mango and passion fruit, coconut flakes and mint leaves.