Heat oven to 140C/fan 120C/gas 1. Make
the meringue by separating the egg whites
into a clean bowl (save the yolks for another
time) and adding half the sugar. Whisk for
a couple of mins with an electric whisk until
soft peaks appear. Combine the vanilla,
vinegar and cornflour to make a paste, then
stir into the eggs with the coconut and
remaining sugar. Whisk until stiff peaks form.
Place a piece of parchment paper or
silicone paper over a baking sheet. Spoon
the meringue mix onto the sheet and
smooth out to form a circle about 20-25cm
wide, swirling with a knife to make peaks
around the edges. Place in the oven and
cook for 1 hr until the meringue is crisp and
lightly browned, then turn off the oven and
leave to cool. gently peel away the paper.
Can be made up to 2 days ahead and
carefully stored in an airtight container.
To serve, whip the cream, crème fraîche,
sugar and vanilla extract together until soft
peaks form, then spread over the centre of
the meringue. Top with the fruit and serve.