Whisk 4 egg whites with a tsp of white wine vinegar until stiff, then add 200 g caster sugar, a Tbs at a time, whisking well between each lot,
until the mixture is stiff and glossy. Finally, whisk in a Tbs of cornflour. Draw a 25 cm diameter circle on baking parchment, secure this on
a baking sheet using a dab of meringue at each corner, then spread the meringue onto the parchment to fill the circle, raising the meringue around
the edges to create a sort of crater in the middle. Bake in a 150°C oven for an hour. Turn the oven off and leave the meringue in to get completely
cold – overnight is best. When ready to serve, remove the meringue from the parchment and put onto a serving plate. Peel and slice a ripe mango
and a ripe papaya (discarding the seeds). Whip 300 ml double cream until soft peaks form and spread this over the meringue. Cover the cream with
the sliced mango and papaya, then spoon over the juices and seeds from a couple of passion fruits, and serve.