Method

• 1.
  Preheat oven to 150°C/130°C fan-forced. Line 3 baking trays with baking paper. Trace an 18cm circle on each, then flip paper over.
• 2.
  Beat egg whites with a pinch of fine salt in a stand mixer fitted with the whisk attachment on medium-high speed until frothy. Start adding the caster sugar gradually, as you keep whisking, until glossy, firm peaks form and sugar has dissolved when you run a little between your fingers to test (there should be no grains). Add cornflour, cream of tartar and vinegar, and whisk briefly until combined. Evenly divide mixture on 3 prepared trays at centre of traced circles, then use a small offset spatula to shape each into an 18cm disc, using the traced circles on the paper as your guide. Place all 3 trays in oven at the same time and immediately reduce oven temperature to 140°C/120°C fan-forced. Bake for 1 hour or until crisp and dry, but not coloured. Leave to cool in oven, with the door ajar, for 3 hours (they can also be left overnight).
• 3.
  For the passionfruit curd, scoop pulp from passionfruit and strain into a small measuring jug. Once you have 50ml passionfruit juice, set aside. Reserve the remaining seeds and any juice in a small bowl, cover and chill until ready to serve.
• 4.
  Place 50ml passionfrui juice, eggs and sugar in a medium saucepan and whisk until combined. Cook over medium heat, whisking constantly, for 4-5 minutes until mixture is very thick. Remove pan from heat and whisk in chilled butter, a piece at a time, until well incorporated and curd is smooth and glossy. Strain into a heatproof bowl, cover surface directly with plastic wrap and chill for 2 hours or until mixture is thickened and resembles a spoonable custard consistency.
• 5.
  For the coconut cream, spoon the thick chilled cream layer from the can (discarding liquid in base of can) in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until firm peaks form. Transfer to another bowl and fold through the rum or liqueur, if using. Add thickened cream and vanilla seeds to the stand mixer bowl. Whisk on medium-high speed until firm peaks form, then fold gently into the coconut cream mixture until just combined.
• 6.
  To assemble, remove the paper from the first meringue disc and place disc on a serving plate. Carefully spread one-third of the coconut cream over the surface of the disc, followed by one-third of the passionfruit curd, using the back of a dessert spoon to spread out to almost the edge of the meringue, lightly swirling the two together at the same time. Repeat twice more, finishing the stack with some reserved passionfruit seeds and the lime zest. Serve immediately, with remaining reserved passionfruit seeds and juice in a bowl alongside.