Blend the Shepard avocado flesh, mascarpone, 35g condensed milk, zest and juice of lime together until it forms a smooth thick mixture.
In a pan, slowly heat 1/2 cup of water and 1 cup caster sugar, constantly stirring until it starts to boil, stop stirring and wait until it reaches 110 degrees. Use a stand or hand mixer and whisk four large egg whites and 1/2 teaspoon cream of tartar into soft peaks. Then slowly start to whisk in the hot sugar syrup into the egg whites.
Bake 200g white chocolate in the oven at 180 degrees for 6 minutes or until caramelised, then cool and blend into a crumble.
Whisk together the juice of 1 lemon, 200g coconut milk, three eggs and 50g condensed milk to form a batter. Slice your brioche into 3cm thick slices and soak in the mixture for 20 seconds. Fry the French toast in a pan until golden brown on both sides.
Place your French toast on the plate and sprinkle the crunchy nut cornflakes on top, then the white chocolate crumble. Add a couple of dollops of the mascarpone and lemon curd on, followed by your meringue and if you have one, torch the meringue until caramelised alternatively you can use a grill lighter.