Preheat the oven to 140°C (284°F). Line two baking trays with parchment paper and trace a 26cm (10 inches) in diameter circle on each piece of paper. Turn the parchment paper over so that the pen/pencil line is underneath.

In the bowl of a stand mixer fitted with the whisk attachment, whip your egg whites until soft peaks form (about 3 mins).

Whilst whisking, add the caster sugar one spoonful at a time. Once all the sugar is added, continue whisking for 5 more minutes.

Add the lemon juice (or white vinegar), and corn flour and whisk for another 5 minutes. The egg white mixture should be thick and glossy.

Evenly divide the meringue mixture onto your lined baking trays into the circles that you've drawn. Spread out the meringue to create two meringue discs.

Place the baking tray in the oven and immediately reduce the oven temperature to 110°C (230°F) and bake for 1 ½ hours. Then turn the oven off and leave them in the oven for a minimum of 2 hours to cool completely.

Add the cream, icing sugar, and lime zest into a bowl and whip until soft peaks form. Add the crème fraîche and fold it through until just combined.

Place one meringue disc onto your chosen serving plate. Dollop half the lime whipped cream over the top and carefully spread it out evenly. Then spoon half the passion fruit pulp over the cream.

Place the remaining meringue layer onto the passion fruit cream. Dollop and evenly spread the remaining cream onto the meringue. Decorate with mango slices and the remaining passion fruit. Optional- add more lime zest and some mint leaves as garnish. Serve immediately and enjoy.