Heat oven to 250 Deg F. 

Line a large baking sheet with parchment paper

In a bowl of a stand mixer, whip together the egg whites, salt and cream of tartar for 3 minutes on medium high speed until starting to form soft peaks. Lower the speed, then slowly add in the  sugar until completely mixed in. Raise the speed and whip until stiff peaks and the egg whites are very glossy, about 6-7 minutes. 

Remove the bowl from the mixer and scrape off the meringue form the whisk. Sprinkle the cornstarch, vanilla and vinegar over the top and fold in with a spatula. 

Take a little of the meringue and place it under the 4 corners of the parchment to stick it to the baking sheet. Take a large scoop or spoon and scoop large rounds of meringue in an oval onto the baking sheet. 

Bake for one hour until dry and set and just barely starting to turn from white. Turn the oven off, crack the door a little with a towel and leave the pavlova in the oven until completely cool, around three hours.

While the pavlova is cooling whip the heavy cream and a fourth a cup of the confectioners sugar and the vanilla extract together until soft peaks. Taste and add more sugar if a sweeter cream is desired. Whip again until almost soft peaks. Keep chilled until ready to use. 

When ready to serve slide the pavlova onto a serving plate, carefully removing the parchment. You can slide a thin spatula between the pavlova and paper to gently separate. Gently smash the meringue mounds with the back of a large spoon. 

Scoop the sweetened cream on top of the pavlova in any way you like, followed by spoonfuls of the curd, don’t cover the meringue completely, just spoon it over randomly. 

Decorate with the mango slices, spoonfuls of the passion fruit, sliced strawberries and sprigs of mint. Serve immediately. Best served same day it is made. The pavlova won’t be crunchy if refrigerated overnight or even for a few hours. It will still taste good, but won’t have any more crunch.