Cut the passionfruit in half and remove seeds to a bowl. Preheat oven on lowest setting. Line a baking tray with baking paper. Place egg whites in a bowl, whisk to soft peaks, add 50g caster sugar and whisk to firm peaks. Gently fold through icing sugar until completely combined. Fold through vinegar. Pipe or spoon meringue onto lined baking tray to create about 8cm-diameter discs. Cook slowly until outside of meringue is hard and middle is a little soft. About two hours. To make the ice-cream; whisk 200g sugar and the egg yolks. Bring milk to the boil in a heavy-based saucepan. Pour over yolks and mix well.

Return mix to saucepan and cook gently until mix coats the back of a spoon - about 20 minutes. Stir continuously, making sure to cover all areas of saucepan base with spatula to avoid burning. Pass through a fine strainer into a bowl sitting in another bowl of iced water to stop the ice-cream from cooking further. Chill, stir through coconut cream and churn.

To serve; place meringues on four plates. Scoop ice-cream on top of each meringue and spoon over passionfruit.