Method

• 1.
  Preheat oven to 150°C. Line 4 baking trays with baking paper. Using a 20cm cake pan, draw a circle on each piece, then flip paper so outline is on underside. Place 2 cups (440g) sugar, eggwhites and cream of tartar in a stand mixer fitted with the whisk attachment. Whisk for 15 minutes or until stiff and glossy and sugar is dissolved. Fold through vinegar. Divide meringue among prepared trays and spread into circles using outlines as a guide. Reduce oven to 100°C and bake, swapping trays halfway, for 2 hours 30 minutes or until meringues are crisp and dry. Cool in oven.
• 2.
  To make the coconut jelly, heat coconut cream in a small saucepan over mediumlow heat. Soak gelatine leaves in cold water for 5 minutes to soften. Bring coconut cream to a simmer and remove from heat. Squeeze excess water from gelatine and add to pan, stirring to dissolve. Transfer coconut cream mixture to a bowl and cool, then chill for 2 hours or until set.
• 3.
  For the praline, line a heatproof tray with foil. Place remaining 1/2 cup (110g) sugar in a frypan over medium-high heat and cook, swirling occasionally, for 8-10 minutes or until a golden caramel. Working quickly, add 1/2 cup coconut flakes and swirl to coat. Pour over tray, tilting to create an even piece of praline. Set aside for 30 minutes or until set, then break into shards.
• 4.
  When ready to assemble, whisk cream, sour cream and limoncello until stiff peaks. Place 1 meringue tier on a serving plate and, using a teaspoon to create small pieces, spoon over 1/3 coconut jelly. Top jelly with 1/4 cream mixture and sprinkle over some of remaining 1/2 cup coconut flakes. Repeat layering process, finishing with cream mixture. Top with praline and remaining coconut flakes to serve.