Meringue

Preheat your oven to 150°C/300°F (fan forced oven).
Whip the egg whites on medium speed in a large clean bowl using a stand mixer or hand beaters. Whip the egg whites until soft peaks form (2-3 minutes).
Gradually add the sugar to the egg whites (whipping the whole time) by adding 1 tablespoon at a time, waiting 20-30 seconds between each addition.
Once all the sugar is incorporated whip the mixture on medium speed for 6 minutes.
Next, add the vinegar or lemon juice and beat for a further 3-4 minutes.
The final egg white mixture should be really thick and glossy. When you rub the mixture between your fingers there shouldn't be any grit from the sugar.

If there is, whip the mixture for a few more minutes to ensure all of the sugar has dissolved.
Line a large baking tray with baking paper.
Scoop the meringue into a large mound in the centre of the tray.
Shape the meringue into a round shape on the tray and spread out lightly with a spatula.
Using the spatula around the outside of the meringue, create sweeping up motions to create a rounded and tall edge.
Place the tray into the preheated oven and lower the temperature to 110°C/230°F (fan forced oven).

Bake for 2 hours.
Turn the oven off and leave the meringue in the oven with the door closed to completely cool. This step is very important, don't be tempted to remove the meringue any earlier. Leaving it overnight is a great way to ensure it’s completely cooled. Otherwise, 4-5 hours should be enough.
Remove the meringue from the oven once it is cool.


To Assemble
Whip the cream, crème fraîche, sugar, and vanilla until stiff peaks form. Whip on a low to medium speed or by hand, ensuring the cream stays smooth and doesn’t curdle or overmix.
Smash the top of the meringue and set aside a few of the smashed pieces to add to the cream later. Dollop the vanilla cream over and into the meringue.
Top with the smashed meringue pieces, sliced mangoes, lime zest, toasted coconut, and finely chopped white chocolate.
Serve after assembling and enjoy.