Whisk the egg whites until stiff, then whisk in 175 g/6 oz of the sugar.
Spoon or pipe into a circle on wetted greaseproof (waxed) paper on a
baking (cookie) sheet and build up the edges to form a case. Bake in a
preheated oven at 140°C/275°F/gas mark 1 for 1 hour until the meringue is
crisp, then turn off the oven and leave the meringue in the oven until it
cools. Mix the milk with 150 ml/0.25 pt juice from the can of apricots,
stir in the cornflour and heat gently. Whisk the egg yolks and remaining
sugar and pour on a little of the hot liquid. Return to the pan and stir
over a low heat until creamy. Leave to cool, then stir in the vanilla
essence. Just before serving, arrange half the drained fruit in the
meringue case, cover with the custard and top with the remaining apricots.