Caramel Meringue with Cointreau and custard sauce (canonigo)

Combine the sugar and 80 ml (⅓ cup) water in a saucepan and stir over low heat until dissolved. Increase the heat to high and bring to the boil, brushing down the side of the pan with a wet pastry brush a few times. Cook for 5–6 minutes until the sugar begins to change colour, reduce the heat to medium-high and continue to cook until a medium-dark caramel colour. Pour the caramel into a 3 litre (12 cup) bundt tin and tilt to coat as much of the tin as possible. Set aside to cool.
Preheat the oven to 180°C.
Meanwhile, to make the meringue, whisk the egg whites on medium-low speed until foaming. Increase the speed to medium-high, add the cream of tartar and whisk until soft peaks form. Gradually add the sugar, a few tablespoons at a time, and continue to beat for 3–4 minutes until thick and glossy. Add the vanilla extract and mix through. Spoon the meringue into the bundt tin and place in a deep roasting pan. Fill the pan with hot water to halfway up the bundt tin and transfer to the oven. Bake for 40 minutes until set and the top is golden. Remove the tray from the oven and allow the meringue to cool in the roasting tin.
To make the custard sauce, combine the evaporated milk, egg yolks and sugar in a heatproof bowl. Place over a saucepan of gently simmering water and cook, whisking, for 5 minutes until the mixture thickens. Stir through the Cointreau.
To serve, invert the meringue onto a platter and serve with custard and fruit to the side.