Method

• 1.
  Preheat oven to 120°C. Draw a 22cm x 32cm rectangle on a sheet of baking paper. Place paper, pencil-side-down, on a large baking tray.
• 2.
  Whisk eggwhites in a stand mixer until firm peaks form. Add sugar, 1 tbs at a time, whisking constantly for 15 minutes or until meringue is thick and glossy. Whisk in white vinegar and cornflour to combine.
• 3.
  Using the rectangle as a guide, spoon meringue onto prepared tray and spread into a rectangle. Place on the middle oven tray and bake for 2½-3 hours until crisp and dry. Turn off oven, leave meringue inside and cool with door closed for 45 minutes. Then cool completely with door ajar.
• 4.
  Meanwhile, whiz mango and lemon juice in a blender until smooth. Strain into a jug, then cover and refrigerate. Whisk creams and vanilla in a stand mixer until stiff peaks form. Cover and chill until ready to serve.

• 5.
  To assemble, place meringue on a large serving platter, top with cream, mango puree, peach and raspberries. Drizzle with passionfruit pulp. Scatter with edible flowers and red vein sorrel (if using) and serve.