Preheat your oven 250 degrees and line one half sheet pan with parchment paper. Set aside.
In a medium bowl combine egg whites, vanilla extract, cream of tartar and salt. Beat everything on high until the mixture foams and begins to turn white. About 2 to 3 minutes
Gradually add the sugar in and continue to beat on high speed until the volume has increased 4 times. This should take another 5 minutes. You want stiff peaks with a little flop at the end.
Fit a large piping bag with a large star tip and fill it with the meringue mixture. Remove any excess air in the bag and pipe 5 large nest like circles onto the parchment paper. Be sure to leave a 2-3 inches of room between each Pavlova.
Bake the Pavlovas for about an hour or until the Pavlovas are fully dry. Once baked, turn the oven off and open the oven partially. Let the Pavlovas cool in the oven for about 20- 30 minutes gradually.
Pull the Pavlova out of the oven and let them cool at room temperature for another 20 minutes or until fully cool to the touch. • Note – the Pavlovas can be made a few hours ahead.
When ready to eat, begin to top the Pavlovas. Using a spoon, fill each Pavlova with the mango passionfruit skyr. Top each Pavlova with your desired fruit such as passionfruit pulp, mango pieces or blood orange segments. Enjoy right away.