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What to do
Preheat the oven to 110°C. Line a baking tray with baking paper and mark an 18 cm diameter circle on the paper.
Whisk the egg whites with the cream of tartar in the bowl of your electric mixer until they form soft peaks. Begin to add the sugar very slowly, bit by bit, beating all the time until the meringue is thick and glossy and all of the sugar has completely dissolved. Test the mix by rubbing a little between your fingers. If you can feel any grains of sugar, keep beating.
Use a large spoon to form a circle of meringue on your baking tray, then use the back of the spoon to make some pretty swirls. Bake in the oven for about 1 hour and 50 minutes. Turn off the oven and leave the door ajar and allow the pavlova to cool before removing it.
When the pavlova has cooled completely, whip the cream to soft billowy peaks and cover the centre of the pavlova. Decorate with the mango and passionfruit pulp, and finally dot around some mint for colour.
Matt Preston is a food journalist, restaurant critic, television personality and passionate home cook, best known as a judge on MasterChef Australia. His latest book of recipes, Cook Book, is out now from Pan Macmillan.