Preheat the oven to 170°C. 

Whisk the egg whites on high speed using a stand mixer until soft peaks forms.  

Add 1 tbsp of sugar at a time, every minute, until all the sugar has dissolved into the egg whites, forming a smooth glassy meringue.  

Sift in the corn flour and add the vinegar and whisk for 20 seconds on medium. 

Place a rounded shaped baking paper on a lightly greased baking tray so the paper sticks to the tray.  

Add the meringue to the tray and shape it until a rough round shape is formed.  

Place into the oven and turn down to 100°C. Cook for 1 hour 45 minutes until the meringue is crisp on the outside. 

Turn off the oven and leave the oven door slightly open for 12 hrs, or overnight. 

Whip the thickened cream and vanilla extract together until soft peaks.  

Place the mango chunks into a blender with ¼ cup of water. Blitz until pureed. 

Spread some of the cream and yoghurt on top of the pavlova, follow by the mango puree and garnish with slices of mango and peach. Enjoy.