Preheat the oven to 250°F (120°C). In a clean bowl, beat the egg whites until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form. Gently fold in the cornstarch, vinegar, and camelina oil. Spoon the mixture onto a parchment-lined baking sheet and shape into a large circle. Bake for 1.5 hours, then turn off the oven and let it cool completely in the oven.

Tonka Bean Custard

Make the Custard

In a saucepan, combine the milk and heavy cream and heat until just simmering. In a separate bowl, whisk together the egg yolks, sugar, and grated tonka bean. Gradually whisk the hot milk mixture into the egg mixture. Return to the saucepan and cook over low heat, stirring constantly until thickened. Remove from heat and stir in the vanilla extract. Chill before serving.

Mirabelle Plum Topping

Prepare the Plum Topping

In a bowl, combine the sliced Mirabelle plums, sugar, and lemon juice. Let it sit for about 15 minutes to macerate.

Stracciatella Sorbet

Make the Sorbet

In a small saucepan, combine the water and sugar, bringing it to a simmer until the sugar dissolves. Remove from heat and let it cool. Stir in the lemon juice and chopped dark chocolate. Freeze in an ice cream maker according to manufacturer's instructions.