6 free-range egg whites
½ tsp cream of tartar
1½ cups caster sugar, plus extra 2 Tbsp
2 Tbsp cornflour
3 tsp white vinegar
2 Tbsp dried shaved coconut
¼ tsp sea-salt flakes
½ ripe pineapple, peeled, cut into long thin wedges
40ml white rum
300ml thickened cream
2 tsp vanilla extract
1 Calypso mango, thinly sliced
Pulp of 4 passionfruit
Preheat oven to 140°C fan-forced (160°C conventional). Mark a 25cm circle on a piece of baking paper, turn over and use to line a large baking tray.
Put egg whites in the bowl of an electric mixer and beat, using whisk attachment, until foamy. Add cream of tartar and beat for about 2 minutes or until stiff peaks form. Gradually rain in sugar, 2 tablespoons at a time, beating well until mixture is thick and glossy and no longer grainy. Add cornflour and vinegar and whisk again until just combined.
Spoon mixture into centre of the marked circle. Use the back of a spoon to spread meringue to circle edge, while also creating decorative peaks. Scatter with coconut and salt.
Bake for 8 minutes, then reduce oven to 110°C fan-forced (130°C conventional) and bake for 1 hour 10 minutes or until dry to touch. Turn off oven and leave to cool completely in oven, with door slightly ajar (this will take 2-3 hours).
Meanwhile, put pineapple and extra caster sugar in a large non-stick frying pan over high heat. Cook for 10 minutes, turning occasionally, or until carmelised. Add rum and cook for a further 2 minutes. Set aside to cool to room temperature.
Just before serving, put cream and vanilla in the bowl of an electric mixer and beat, using whisk attachment, until firm peaks form.
Dollop cream over cooled pavlova, top with pineapple and mango, then drizzle over passionfruit pulp. Serve.