Pre-heat oven to 160C/fan 140C/gas 2 and line a baking sheet with non stick baking paper.
Place the egg whites in a large clean bowl and whisk until they form soft peaks and you can turn the bowl upside down without them sliding out.
Gradually whisk in the sugar 25g at a time, whisking well after each addition to give a thick and glossy mix.
Using a large metal spoon, spoon the meringue mix onto the lined baking sheet, forming a circle about 20cm in diameter. Then spoon round blobs next to each other to create a raised edge. Now use the spoon to make little swirls in the meringue all around the edge, lifting the spoon up sharply to create tiny peaks.
Place the baking sheet in the oven then immediately turn the heat down to 140C/fan 120/gas 1 and leave to cook for 1 hour. Turn the heat right off but leave the Pavlova inside the oven until it is completely cool.
Lift the Pavlova from the baking sheet, peel off the paper and place it on a flat serving plate. Just before serving, spoon in the yogurt and top with the mango and kiwi fruit. Finally, scoop out the pulp and seeds of the passion fruit over the top.