Preheat oven to 120°C and line trays with parchment marked with five 20cm circles.
Whisk 8 egg whites and cream of tartar to stiff peaks, then gradually add sugar.
Pipe two solid 20cm meringue circles to form the base and top.
Pipe three 20cm meringue hoops and bake all pieces for 45 minutes.
Shape fondant into small balls and flatten into 1cm circles for violet petals.
Assemble 13 fondant violets using water and yellow stamens, then leave to dry.
Stack the three meringue hoops onto the solid base using blobs of fresh meringue.
Smooth extra meringue around the sides with a spatula and bake for 45 minutes.
Whisk 4 egg whites and sugar over simmering water until the mixture reaches 70°C.
Whisk Swiss meringue until cool, pipe borders on the cake and lid, then bake for 30 minutes.
Whip cream with icing sugar and orange blossom water, then fold in the fruit.
Fill the shell with fruit cream, add the lid, and decorate with fondant violets.