Pre-heat oven to 120C (100C fan-forced). Line a large baking tray with baking paper.
Place the egg whites and cream of tartar in the bowl of an electric mixer. Beat until firm peaks have formed. Gradually add sugar a tablespoon at a time, until all is incorporated and you can no longer feel sugar crystals when you rub it between your fingers. Fold in arrowroot.
Dollop mixture onto baking paper in a circular shape to approx. 20cm diameter. Bake for 1 1/2 hours and turn the oven off. Allow pavlova to cool completely in the oven.
For serving, fold 1 tablespoon of passionfruit into whipped cream, dollop over pavlova and top with mango, kiwi fruit and pineapple. Sprinkle with some mint leaves and remaining passionfruit pulp.