icing sugar made from dextrose (see "Extras" page)
Preheat oven to 160°. Line a baking tray with baking paper/silicone baking sheet.
In a large mixing bowl, beat egg whites and salt together until stiff with electric beaters on high speed.
Add vinegar and essence and beat until mixed through.
Add dextrose gradually, whilst beating on high speed until mixture is thick and glossy.
On low speed, mix in cornflour.
Tip mixture out onto prepared tray and spread out to a rectangle shape of approximately 25cm x 35cm, and about 2cm high.
Cook in oven for 20 minutes or until golden in colour. Remove from oven and immediately sprinkle with icing sugar, then cover with another silicone baking sheet or piece of baking paper and another baking tray. Tip it all upside down and carefully remove the baking sheet it was cooked on. Leave it upside down and allow to cool.
Spread the passionfruit pulp over the upside down pavlova, leaving a 3-4cm gap along the long edge furthest away from you.
Cover the passionfruit with the whipped cream and then sprinkle the diced mango over the middle of the cream.
Make sure the pavlova is sitting longways and that the edge with no filling is furthest away from you. Carefully roll the pavlova firmly, using the baking sheet to help you roll and encase the cream and fruit. The filling will move as you roll it up which is why you leave one edge uncovered. Continue rolling until it is in a log shape, and remove baking sheet. Transfer to serving plate and dust with icing sugar. Pop it into the fridge for 15-30 minutes, then slice and serve.