Preheat oven to 250°F and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, add the egg whites and cream of tartar. Use an electric whisk or stand mixer fitted with a whisk attachment to beat the egg whites until they become loose, soft peaks.
Add the sugar into the egg whites one spoonful at a time, mixing in between each addition. Beat until it becomes stiff peaks that can stand up on their own when you pull the whisk out of it.
Sprinkle in the cornstarch and vanilla extract. Use a silicone spatula to fold together a few times until just incorporated.
Use your spatula to plop down all the meringue onto the lined baking sheet in one big pile. Gently shape the pile of meringue into a circular dome shape with the spatula. When you have the shape that you want for your pavlova, use the spatula to gently touch and pull away from the meringue to create a spiky design.
Bake for 1.5 hours or until the outer walls of the pavlova are dry and stiff. Turn off the oven and leave the pavlova inside to cool for at least 1 hour but preferably overnight.
Toppings
Only adding your filling and toppings to your pavlova right before serving. In a mixing bowl, add the cold whipping cream and vanilla extract. Use a whisk or electric mixer to whip it until it comes to soft peaks. Don’t over-whip or it will become grainy.
If the middle of your pavlova has not sunken in by itself, use the back of a spoon to gently tap on the top to reveal the hollow cavity inside. Spoon the whipped cream into the pavlova until full.
Top whipped cream with fresh mango chunks and spoon on the passionfruit purée.