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Make Meringue: Preheat oven to 120C/100C fan-forced. Draw a 20cm x 25cm egg shape onto a bit of baking paper. Turn paper over. Line a greased baking tray using the paper. Utilizing an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Progressively add sugar, 1 tablespoon at any given time, beating until sugar is dissolved after each addition. Add cornflour and salt. Beat until well combined and mixture forms stiff, glossy peaks. Fold in vinegar and vanilla.Using egg template like a guide, lightly mound meringue in writing, smoothing sides. Bake for 1. hrs or until meringue is firm to the touch although not browned. Turn oven off. Awesome meringue in oven with door ajar for just two hrs. Awesome completely at 70 degrees.
Make Ricotta cream: Scrape seeds from vanilla bean. Utilizing a mixer, process ricotta, vanilla seeds and sugar until smooth. Transfer to some bowl. Whisk in cream until thick.
Using the rear of a spoon, crack an opening in surface of meringue. Fill with ricotta cream. Top with bananas and passionfruit. Serve immediately.
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