Butter, to grease
8 egg whites, at room temperature
2 cups caster sugar
3 tsp vanilla bean paste
1½ tbsp cornflour
1 tbsp white vinegar
900ml thickened cream, whipped to firm peaks
500g strawberries, halved
2 large mangoes, flesh sliced
Pulp of 6 passionfruit
Mint leaves, to garnish
Preheat oven to 180°C fan-forced. Grease base and sides of a 25 x 33 x 6cm-deep roasting pan. Line with baking paper, extending paper over edges.
Place egg whites in the large bowl of an electric mixer and beat on high, using whisk attachment, for 2-3 minutes or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, and beat well after each addition to dissolve sugar (this may take up to 20 minutes) until thick and glossy. To check sugar has dissolved, rub a little mixture between fingers. If you feel any sugar crystals, keep whipping until dissolved.
Reduce speed to low and add vanilla bean paste, cornflour and vinegar. Using a spatula, scoop meringue into prepared pan and make a slight indent in the top. Place in oven, then immediately reduce temperature to 130°C and cook for 1½ hours or until firm and crusty. Turn off oven and leave pavlova inside oven to cool, with door slightly ajar, for 2 hours or until completely cooled.
Using baking paper as an aid, lift pavlova from pan and transfer to a large serving platter. Discard paper. To serve, spread whipped cream over pavlova and top with berries, mango slices, passionfruit pulp and mint.