Soup of exotic fruits,mint and meringues

For the dessert:
n. 1 MANGO
n. 1 PINEAPPLE
n. 20 MINT LEAVES
g. 200 PASSION FRUIT PUREE
g. 200 MANGO PUREE
g. 200 PINEAPPLE PUREE
g. 50 CORN FLOUR
g. 200  ITALIAN MERINGUE
g. 150 SUGAR
g 50 GLUCOSE
g. 50 WATER
n. 1 BOTTLE of Moscato d'Asti

Method:
Transfer the mixture of meringue in a piping bag and form 20 small meringue. Cook in the oven at 80°C for 2 hours.
Blanch the mint leaves for a few seconds, cool immediately in ice water to maintain the color and immerse them in a solution of glucose and water,then pass them in a static oven at 100°C for approximately 1 hour. Divide it into three equal parts sugar in a saucepan and bring to a semi-caramel pour the warm Moscato,split in tree equal parts, and once the alcohol evaporated, add the three fruit purees, one for each pan.
Wen boil, add the corn flour dissolved in a little water(3 soups should have the same consistency).