Coconut pavlovas
SERVES 6 PREP AND COOK TIME 1 HOUR 15 MINUTES (+ COOLING TIME) 6 egg whites
1½ cups (330g) caster sugar 2 teaspoons cornflour
1 teaspoon white vinegar
1 cup (75g) shredded coconut
300ml thickened cream, whipped 6 passionfruit
12 white chocolate and coconut balls ½ cup (25g) flaked coconut, toasted
1 Preheat the oven to 170°C (150°C fan-forced). Line a large oven tray with baking paper.
2 Beat egg whites and a pinch of salt in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar is dissolved between additions. Beat in cornflour and vinegar on low speed, then fold in shredded coconut.
3 Place six equal amounts of mixture onto prepared tray. Use the back of a spoon to shape the pavlovas with an indent in the centre.
4 Bake the pavlovas for 5 minutes, then reduce the oven temperature to 120°C (100°C fan-forced); bake for a further 40 minutes or until dry to touch. Turn the oven off; cool pavlovas in the oven with the door ajar.
5 Serve pavlovas topped with cream, passionfruit pulp and chocolates. Sprinkle with flaked coconut. Not suitable to freeze or microwave.