If you pay attention to restaurant trends at all you'll know that chef's have been "deconstructing" traditional dishes since Ferran Adria's gazpacho at El Bulli. A deconstructed dish is one that breaks down the parts of a dish, making alterations here and there til the it is not recognizable as it's classic form. Typically though, the dish tastes like the original, at least a little.
I didn't deconstruct anything here necessarily and pawpaw meringue is certainly not a traditional dish, as far as I know. Instead what I did was make all of the parts of what would be a pie and then I destroyed them. I did this because I was struggling with a way to plate this dessert. I couldn't figure it out so I just unleashed a little violence on it. And as it turns out, devastation can sometimes have an artistic side.
The pie filling, seen on the bottom of the pile, is a pawpaw custard with chia seeds. I cooked pureed pawpaw with milk, cream, sugar, eggs and the seeds and chilled it. It set up nicely into a soft pudding like texture.
The next layer is just a simple pie crust that I baked, cooled and roughed up a bit. On top of that is crumbled meringue cookie made with just egg white and sugar. The dish is