Mango and passionfruit pavlova

For the meringue:

6 egg whites, at room temperature

1 tsp sea salt

310g caster sugar

2 tsp cornflour

2 tsp white malt vinegar

For the filling:

400ml cream, whipped to stiff peaks

1 ripe mango, cut into slivers with a potato peeler

2 passion fruit, cut in half and seeds removed

small handful of slivered almonds