Passionfruit and banana pavlova

Trace a 20cm diameter circle on a sheet of baking paper. Place trace-side down on a greased oven tray. 

Beat egg whites with an electric mixer until soft peaks form. With motor running, add sugar, 1 tablespoon at a time, beating well between each addition. Beat until smooth and glossy. (Total beating time about 8 minutes.) Fold in the cornflour and white vinegar.

Spoon mixture into the traced circle, spreading out to the edge. Shape into a mound. Run a palette knife up sides to make slight indentations. Smooth the top.

Cook in a very slow oven (120°C) for about 1½ hours, or until dry and crisp. Turn off oven. Cool pavlova in oven with door ajar for 2 hours. Transfer to a wire rack to cool completely.

Meanwhile, whip cream with an electric beater until soft peaks form. 

Place pavlova on a plate. Top with cream. Arrange banana slices over cream. Drizzle over the passionfruit. Garnish with mint leaves, if desired.