Combine the potato protein powder, xanthan gum, and water.

Use an immersion blender to fully dissolve the powder. Cover and refrigerate for 15 to 30 minutes.

Whip the potato protein mixture to soft peaks, then add the sugar in three additions. Increase the speed and continue whipping for 8 to 10 minutes, until stiff, glossy peaks form.

Gently fold in the sifted powdered sugar and cornstarch in three additions, taking care not to deflate the meringue.

Pipe the meringue into 7 cm discs. Using a rounded spoon or measuring spoon, make a well in the center of each one.

Bake in a 105°C oven for 60 to 90 minutes.

For more detailed guidance, watch the vegan meringue video.

Dice the pineapple and mango separately into small cubes. Drain off any excess juice. Finely chop the basil and toss it with the diced pineapple.

Refrigerate the cut fruit for at least 10 minutes to chill and marinate.

Whip the dairy-free cream in a bowl until light and airy. Add the vanilla for extra flavor.

Brush the tops and bottoms of the meringue discs with melted cocoa butter. This seals the meringue and helps keep it crisp.

Using a star tip, pipe the whipped cream around the edges of each meringue, leaving the center hollow.

Fill each pavlova with the basil-marinated pineapple, then top with the mango.

Spoon a little fresh passion fruit juice and seeds around the filling.

Finish with a few pieces of toasted coconut and a little fresh lime zest.