Preheat the oven to 200C.
Trace a 24cm diameter circle on a sheet of baking paper,
turn the paper over and place on a baking tray.
Place the egg whites and salt in the bowl of an electric mixer
and use the whisk attachment at low speed until the egg whites start to break up.
Increase the speed to medium and whisk until soft peaks form.
Add 1/3 of the sugar and whisk until peaks become a little firmer but not stiff.
Add the remaining sugar, one tablespoon at a time, whisking continuously.
Once all the sugar has been added increase the speed
to medium/high and whisk for another 2-3 minutes or until stiff peaks form.
Fold through the corn flour, 2 tsp vanilla extract and vinegar until combined.
Spoon the mixture onto the prepared baking tray to form a round.
Use the circle as a guide, making the edges slightly higher than the centre.
Reduce the oven to 160C and bake for 25 minutes, then turn the oven off
and leave the pavlova in the oven for 10 minutes.
Remove and allow to cool to room temperature.
To serve: Combine the cream, the remaining vanilla extract and
2tbsp caster sugar in a bowl, and whisk until stiff peaks form.
Gently remove the pavlova from the baking tray and place on a large plate.
Spoon the cream mixture on top of the pavlova and garnish with the mango,
summer fruits and passionfruit pulp.