Place jelly crystals in a large heatproof jug. Add boiling water, stir until dissolved. Add passionfruit and 1/3 cup (80ml) cold water. Refrigerate for several hours or until set.

CUSTARD: Bring cream almost to the boil in a medium saucepan. Whisk egg yolks and sugar in a medium bowl until light and creamy. Gradually, pour cream over the egg mixture, whisking well. Return the mixture to the pan. Stir with a whisk over a low heat until the custard thickens.

The custard is ready when it coats the back of a wooden spoon; if you dip a wooden spoon in the custard and run your finger along it, a trail should be left. At that point, the custard is thick enough. Divide the custard into 8 x 1½ cup (375ml capacity) serving glasses. Cover, refrigerate 3 hours or until firm.

MERINGUES: Preheat oven to 170°C (150°C fan-forced). Line 2 oven trays with baking paper. Draw 8 x 8cm circles on each piece of paper, turn paper over. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually, add sugar, beating until dissolved between additions. Fold in cornflour, vinegar and vanilla.

Pipe or spoon the meringue onto the circles. Reduce temperature to 120°C (100°C fan-forced). Bake meringues for about 1½ hours or until meringues are dry to touch. Turn oven off; cool meringues in oven.

Crush ½ the meringues; fold into the whipped cream.

To assemble, place a few pieces of mango on top of custard in glasses. Spoon a layer of jelly into glasses, top with the meringue mixture, then top with remaining mango pieces. Serve with reserved meringues.