Whisk 4 egg whites with 1 tsp white vinegar, adding a cup of caster sugar in stages and continuing to whip until thick and glossy.
Spread out on a baking sheet covered with baking parchment, forming a circle about 10 inches in diameter, with raised edges.
Bake in a 140°C oven for 75 minutes. Turn off the oven and let the meringue cool inside. Don't open the oven door until quite cold.
Whip ¾ pint double cream until thick, sweeten with some honey, and add ¼ pint of thick Greek yogurt (full-fat strained yogurt), folding
in to mix thoroughly. Spread onto the meringue base, then top with 2 or 3 sliced mangos and drizzle over the seeds from 3 passion fruit.
This will serve about 8 portions.