Pavlova with Yogurt Cream and Passion Fruit Sauce

For the meringue: Preheat the oven to 100°C (approximately 200°F).

In a bowl, beat the egg white with the lemon juice until stiff. Continue beating, while adding the powdered sugar 1 spoonful at a time, until thick and glossy. Fill a piping bag fitted with a round tip with the meringue mixture. Pipe 9 cm (approximately 3 1/2 inch) diameter circles on a parchment-lined baking sheet. Allow to dry in the oven for 1.5 hourse, while keeping the oven open with a wooden spoon stuck in the door. Allow to cool completely

For the passion fruit sauce: Scoop the flesh out of the passion fruit. Place in a blender and puree with some of the multivitamin juice until smooth. Combine the passion fruit puree with the remaining juice in a pot. Bring to a boil. Add 3-4 tablespoons of sugar. Simmer, while stirring, until thickened, about 1-2 minutes. Remove from heat and cool. Sweeten with more sugar if desired.

For the mango: Peel the mango and chop. Rinse the mint, shake dry and finely chop half of the leaves.

For the cream: In a bowl, stir the chopped mint with the yogurt, creme fraiche and lime juice. Add more sugar if desired.