Combine the potato protein powder, xanthan gum and water.

Use a hand blender to fully dissolve the powder. Cover and store in the fridge for 15 to 30 minutes.

Whip the potato protein mixture until it reaches a soft peak; add the sugar in three batches. Increase the speed and whip for 8 to 10 minutes until you achieve glossy, stiff peaks.

Fold the sifted icing sugar and cornstarch carefully in three batches. Do not deflate the meringue.

Pipe the meringue into 7 cm (3 in) disks. Using a rounded or measuring spoon, make a hollow in the middle.

Bake for 60-90 minutes in a preheated 105°C (220°F) oven.

Cut the pineapple and mango separately into small cubes. Drain to remove excess juice. Finely chop the basil and mix it with the cut pineapple.

Keep the cut fruits in the fridge to chill and marinate for at least 10 minutes.

Using a bowl, whip the dairy free cream until it’s light and fluffy. Vanilla can be added for an extra hint of flavor.

Brush the meringue disks with melted cacao butter on the top and bottom sides. This will seal the surface of the meringue and prevent it from sogging.

Using a star tip, pipe the whipped cream around the sides of the meringue, leaving it hollow in the middle.

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

Drizzle some fresh passion fruit juice with seeds around the filling.

Add a few pieces of roasted coconut and finish with the fresh lime zest on top.