6eggwhites¼ tspcream of tartar250 gmraw caster sugar40 gmbrown sugarScraped seeds of1 vanilla bean35 gm (¼ cup)cornflour3 tspwhite vinegar3bananas, thickly sliced2mangoes, thickly sliced500 gm (about ½)pineapple, thinly slicedPulp of2 passionfruitTo serve:mintMango yoghurt1 kgthick plain yoghurt250 gmmango, coarsely chopped (about 1 mango)80 gmraw caster sugarJuice of1 lime300 gmsour creamRum and lime caramel330 gm (1½ cups)raw caster sugar70 ml golden rum60 ml (¼ cup) lime juice½ cup (firmly packed) mint
For mango yoghurt, place yoghurt in a sieve lined with muslin over a bowl and refrigerate to drain (overnight). Process mango, sugar and juice in a food processor until smooth. Transfer to a saucepan and bring to the simmer, then stir occasionally until syrupy (2-3 minutes). Refrigerate until chilled. Whisk drained yoghurt and sour cream to combine in a bowl, fold through mango mixture and refrigerate until required.
Preheat oven to 120C. Whisk eggwhite, cream of tartar and a pinch of salt in an electric mixer until firm peaks form (4-5 minutes). Whisking continuously, gradually add sugars, a tablespoon at a time, until stiff and glossy (4-5 minutes), then whisk in vanilla seeds and fold in cornflour and vinegar. Form mixture into a 20cm-diameter circle on an oven tray lined with baking paper. Bake until crisp and dry (1½-2 hours), then turn off oven and cool completely with door ajar.
Meanwhile, for rum and lime caramel, stir sugar and 180ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil, cook until dark caramel (5-6 minutes), then remove from heat and carefully add 100ml water (be careful as hot caramel will spit). Add rum, lime juice and mint and cool to room temperature. Strain (discard mint) and refrigerate until required. Rum and lime caramel will keep refrigerated for a week.
Top pavlova with mango yoghurt, then pile on fruit, drizzle with a little rum and lime caramel, scatter with mint and serve with remaining caramel on the side.