Mango and Passion Fruit Pavlova (Australia)

The exotic version of Eton Mess...

A really, really nice dessert! It's also very easy, and can be prepared well in advance and then assembled at the last minute, but it does require a little planning in advance for the meringues. The acidity and the texture of passion fruit worked well to counterbalance the sweetness of the mango, meringue and cream. I was a little worried that the vinegar and the cornstarch would be noticeable, but luckily, they weren't.

There is only one thing that wasn't entirely right, and that was the amount of cream - 250 ml cream for 8 servings would have meant that there'd only be one or two spoonfuls of cream per serving - I used nearly double that amount, and it was great. I also used double the amount of passion fruit, equaling half a passion fruit per serving. Also, you're supposed to assemble the pavlova and then chill in the fridge for at least one hour - I didn't do that because it would only make the meringue soggy; instead I chose to assemble the pavlova right before serving.

I made half a recipe and made four smaller pavlovas instead of a large one serving four; each pavlova had an approximate diameter of 9 cm.

Edited 23 July 2014: We made this again last night. For some reason, the meringues didn't turn out as beautiful as the last time. They were sticky on the bottom, and looked smaller than last time. Perhaps it was the humidity, perhaps my oven wasn't warm enough (80°C instead of the 120°C it could have been), perhaps it was both.