Preheat the oven to 140°c.

Line a baking tray with baking paper. Place egg whites and caster sugar in a bowl over gently simmering water. Using a large balloon whisk, whisk for 6-8 mins until the sugar dissolves.

Transfer the mixture to the bowl of an electric mixer and whisk until thick and glossy. Using a metal spoon, fold in the cornflour and vinegar.

Place 6 dollops of meringue on prepared tray, making a shallow indent in the centre of each one. Bake for 1 hour, then turn off the oven and leave meringues in the oven with the door propped open until the oven is cold, or overnight.

Melt the butter in a frypan with the demerara sugar over medium heat, stirring until the sugar dissolves. Add pineapple and cook, turning, for 8-10 mins until the pineapple softens and the sauce starts to thicken. Add chilli, then remove from heat and set aside to cool.

Whisk cream with the icing sugar to soft peaks, then whisk in lime zest and juice. Dollop cream mixture onto each meringue and top with chilli pineapple to serve.