1 cup single cream
1 cup thick unsweetened coconut yoghurt
2 firm yellow peaches, thinly sliced on a mandolin
2 firm white peaches, thinly sliced on a mandolin
⅓ cup caster sugar
½ cup passionfruit pulp (approximately 8 passionfruit)
1 tsp vanilla extract
- Preheat oven to 170°C (150°C fan forced). Draw a 22cm circle on a sheet of non-stick baking paper. Invert and place on a lightly greased baking tray. Spoon the meringue onto a baking paper and spread into a round using the circle as a guide.
- Place in the oven, reduce the temperature to 140°C (120°C fan forced) and bake for 1 hour 30 minutes. Turn the oven off and allow the meringue to cool, with the door closed, for 1 hour.
- For the passionfruit caramel, combine sugar and 1 tbsp water in a small saucepan over low heat, stirring to dissolve the sugar. Increase the heat to medium and cook, without stirring for 6 minutes, or until deep golden. Take off the heat, carefully add the passionfruit and vanilla, and swirl to combine. Return to the heat and cook for 1-2 minutes, or until deep golden in colour. Set aside at room temperature to cool.
- Place the cream and yoghurt in bowl of an electric stand mixer fitted with a whisk attachment. Whisk on high speed until stiff peaks form. To serve, spoon the cream onto the meringue. Top with peaches and drizzle with passionfruit caramel to serve.