Beat eggwhite in an electric mixer until soft peaks form, gradually beat in caster sugar, 1 tablespoon at a time until completely incorporated, continue beating until thick and glossy. Beat in cornflour and vanilla, until combined.
Dollop meringue into 4 piles on a baking paper lined tray. Use a spatula or back of a spoon to shape meringues into pavlova nests. Place pavlovas in the oven and immediately reduce temperature to 120°C. Bake for 35 minutes or until dry on the outside, turn off oven and cool completely in oven with door ajar.
To assemble, top each meringue with Yoplait Mango Yogurt, banana and mango slices and then drizzle with passionfruit and sprinkle with macadamias.
Cook's Tips
You can also make a family sized pavlova, simply shape the meringue into one large round and bake for 1 hour 15 minutes.
Meringues will keep in the pantry for up to one week before filling, but are best enjoyed fresh!
