Method

• 1.
  Preheat oven to 130°C/110°C fan-forced. Line a large baking tray with baking paper.
• 2.
  Place egg whites in a stand mixer fitted with the whisk attachment. Whisk on medium speed for 1 minute, then add the sugar, one dessert spoon at a time, making sure to whisk well between each addition and scraping down the side of the bowl occasionally. Once all the sugar has been added, increase speed to medium-high and whisk for 6 minutes or until very thick and glossy and no grains of sugar can be felt when you rub a little between your fingers. Add cornflour and vinegar and whisk until combined.
• 3.
  Spoon meringue onto the prepared tray, creating 8 mounds and making sure to leave 5cm between each mound to allow room for shaping, and for spreading when cooking. Use the back of a dessert spoon to roughly shape each mound into oval shapes, roughly 8cm in length and 2-3cm high. Bake meringues for 1 hour 30 minutes, then turn oven off and allow meringues to cool in oven, with the door ajar, for 4 hours, or overnight.
• 4.
  Meanwhile, for the syrup, place the sugar and 1 cup (250ml) water in a small saucepan over high heat. Cook, stirring constantly, until the sugar dissolves and the mixture comes to the boil. Boil, untouched, for 10 minutes or until mixture reduces by half and is thick and syrupy. Remove pan from heat and stir through mint leaves, then set aside to cool to room temperature in pan, stirring occasionally. Strain the mint syrup into a jug, pressing down firmly on the leaves to extract as much syrup as possible, then discard the leaves. Stir through the passionfruit. Use, or cover and chill until required.
• 5.
  When ready to serve, chop one mango cheek and place in a small food processor. Whiz until smooth. Set aside. Place cream and mascarpone in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until just firm peaks form, then fold through the mango puree to create a ripple effect.
• 6.
  To assemble, arrange meringues on a large serving platter in a wreath shape. Spoon over the mango cream, then thinly slice the remaining mango cheeks and place on top. Drizzle with some of the syrup, then decorate with mint leaves. Serve immediately with remaining syrup alongside.