1The night before, place the coconut cream can in the fridge.
2Preheat the oven to 150 degrees Celsius.
3Prepare 2 flat baking trays and line them with baking paper. Draw a 20cm disc on the paper and place the pencil side down.
4In a clean metal bowl, whisk the egg whites using a stand/hand held electric mixer until soft peaks form.
5Slowly add the sugar, about 2 tablespoons at a time, while beating, until the mixture becomes thick and glossy. A test to see if the sugar has been incorporated is to rub a bit of meringue between your fingers. If it feels grainy, keep mixing.
6Once the sugar is mixed in, beat in the vinegar, cornflour and vanilla extract.
7Divide the mixture between the baking trays. You can shape them into two discs and smoothen the top. You can leave it rustic, or round the sides using a knife.
8Bake the meringue for 15 minutes and then reduce the temperature to 110, and then bake for further 60 minutes or till the meringue shell is completely dry. Leave in the oven to completely cool.
9Carefully open the can of coconut cream. Spoon about 3 tbsp of the firm coconut cream from the top of the can into a medium bowl. Add the thickened cream to the coconut cream. Use clean electric beaters to whip the mixture until soft peaks form.
10Place the meringue shell on a serving plate and top with half of the whipped coconut cream. Top with mango, papaya and passionfruit and place the other shell on top. Repeat with the cream and fruits.