Whisk the eggwhites and a pinch of salt in a stand mixer on medium speed until foamy.
Combine the Organic Mountain Panela and sugar in a bowl. 1 tablespoon at a time add into egg whites, allowing it to dissolve between each addition.
Increase the mixer to high and whisk until stiff peaks form, then carefully fold in cornflour and vinegar.
Spoon and spread onto paper in a prepared tray and shape the sides with a palette knife.
Reduce oven to 130°C and bake until golden and crisp (1½ hours; reduce temperature to 110°C in final 20 minutes). Turn off oven, prop door ajar slightly and completely cool in oven.
Tope with Coco Tribe yoghurt, peaches, raspberries and caramel.