Tropical Pavlova with Mango and Passion Fruit

Position a rack in the lower third of the oven and preheat to 120°C (250°F). Line a large baking sheet with parchment paper, tracing a 22cm circle on the paper as a guide, then turn the paper over.

In a clean, completely grease-free bowl, whisk the egg whites on medium speed until soft peaks form when the whisk is lifted, about 2-3 minutes.

With the mixer running on high speed, add the caster sugar 1 tablespoon at a time, waiting 20-30 seconds between additions, until all the sugar is incorporated and the meringue is stiff, glossy, and the granules are no longer gritty when rubbed between clean fingertips.

Sift the cornstarch evenly over the meringue, then drizzle the white vinegar and vanilla extract over the surface. Using a rubber spatula, gently fold the ingredients together with a cutting and turning motion until just combined, taking care not to deflate the meringue.

Spoon the meringue onto the parchment within the traced circle. Using an offset spatula or the back of a spoon, shape it into a round about 22cm wide and 6cm high at the edges, forming a shallow well in the center that will hold the cream and fruit.

Place the baking sheet on the lower rack and bake at 120°C (250°F) for 1 hour 30 minutes without opening the oven door. The meringue should feel dry to the touch and lift cleanly off the parchment.

Turn the oven off completely and leave the meringue inside, door closed, for 1 hour to cool slowly. This gradual cooling prevents the shell from cracking and yields the signature shatter-crisp exterior with a soft marshmallow interior.

While the meringue cools, prepare the topping. In a chilled bowl, combine the cold heavy cream, cold mascarpone, sifted powdered sugar, and vanilla extract. Whip on medium speed until soft peaks just hold their shape, about 2-3 minutes. Do not overwhip.

Stand each mango upright, slice off the two cheeks on either side of the flat pit, then score the flesh in a crosshatch pattern without cutting through the skin. Press the skin side up to pop the cubes out. Halve the passion fruits and scoop the pulp and seeds into a small bowl. Zest the lime and reserve.

Place the coconut flakes in a small dry skillet over medium-low heat and toast, tossing constantly, until fragrant and pale golden, about 90 seconds to 2 minutes. Immediately transfer to a plate to cool; they will continue to darken from residual heat.

Carefully slide the cooled meringue onto a serving platter. Spoon the whipped cream into the central well and spread gently toward the edges, leaving a 1-2cm border of meringue visible. Arrange the mango cubes on top, drizzle the passion fruit pulp and seeds over the cream, then scatter the toasted coconut and lime zest over the fruit. Slice with a sharp serrated knife and serve within 1 hour for the best contrast between crisp shell and pillowy cream.