Salted Egg Canonigo

Combine the granulated sugar and water in a saucepan over medium-low heat. Cook the sugar for 5–6 minutes until it turns amber in color.

Pour the caramel carefully into the cake pan and set aside.

Combine the egg whites and cream of tartar in a mixing bowl.

Using a hand mixer, whisk the egg whites until foamy.

Add the vanilla extract, gradually add the granulated sugar, and beat until stiff peaks form.

Spoon the meringue into the cake pan with oil and place it in the tray. Using the baine marie technique, add hot water to the tray halfway up the cake pan, then bake it in a preheated 180°C/350°F oven and bake it for 40 minutes until the top has turned golden brown. When done remove it from the oven and let it cool

In a sauce pan over medium-low heat, combine salted egg yolks, condensed milk, and butter then whisk until smooth. Mix the powdered milk and coconut cream then pour this mixture to the egg yolk mixture while continuously stirring until the sauce has slightly thickened and smooth.

Invert the meringue onto a platter and serve with salted egg sauce and fresh fruit on the side.