Preheat the oven to 110°C / 230°F and line the baking sheet with parchment paper.

Sift the icing sugar and 1 tablespoon of cornflour together into a bowl.

Whip the egg whites to stiff peaks using the electric hand mixer.

Fold the sifted icing sugar mixture into the egg whites and add the white vinegar.

Spread the meringue into a 22 cm / 9 in circle on the baking sheet and make a shallow well in the center.

Shape the outer edge into petals with a spoon and bake the meringue for 80 minutes.

Combine the granulated sugar, remaining cornflour, and egg yolks in the saucepan and whisk until smooth.

Whisk in the passion fruit juice and lime juice, then add the passion fruit pulp.

Cook the passion fruit mixture over medium heat until thickened, stirring constantly.

Remove the curd from the heat and stir in the butter until melted.

Cover the curd directly on its surface with plastic wrap and chill it completely.

Whip the mascarpone, heavy cream, shredded coconut, and remaining icing sugar until thick and fluffy.

Dice the mango into small cubes and zest the lime.

Place the cooled meringue on the serving plate and fill its center with coconut mascarpone cream.

Spoon the chilled passion fruit curd over the cream and finish with mango and lime zest.

Top with diced mango.

Zest a little lime over the top.