Dairy Free Tropical Pavlova

Preheat oven to 100°C. Draw a 20cm circle on baking paper and place on a baking tray.

Beat egg whites and a pinch of salt with an electric beater until soft peaks form. Gradually add sugar, 1 tbs at a time, beating well after each addition until sugar has dissolved and mixture is well combined. Meringue should be glossy and thick. Add cornflour and vinegar and beat until combined.

Spoon meringue into circle on tray and using a palette knife or spatula, shape sides of meringue and level the top. Bake for 11/2 hours or until meringue feels crisp. Turn oven off and leave pavlova to cool in oven with the door ajar.

Meanwhile, remove cheeks from mango and using a large spoon, scoop flesh from skin. Remove fruit from around stone. Place half the mango into a small food processor. Remove pulp from 2 passionfruit and press through a fine sieve (you will need 1/4 cup juice). Add passionfruit juice to mango and process until a smooth thick sauce forms.

Thinly slice remaining mango and bananas. Remove skin and core from pineapple and cut into thin slices. Transfer pavlova to a cake stand. Spoon mango sauce over top of pavlova. Arrange mango slices, banana and pineapple on pavlova. Remove pulp from remaining passionfruit and spoon over fruit. Serve immediately. Note: While every care has been taken to ensure this recipe is dairy-free, always check labels as ingredients differ from brand to brand.